How to make Mekelesha

Why cooks start here

Mekelesha is a fragrant, aromatic finishing spice blend. Equal or balanced parts of fenugreek, cumin, and coriander — sometimes with cardamom or black pepper — are stirred into mild stews and lentil dishes toward the end of cooking to boost aroma.

Mekelesha, a cherished blend in Ethiopian kitchens, finds its place in the final moments of cooking. It is traditionally incorporated into alicha, lentil stews, and other mild dishes, just before they make their way to the table. This late addition ensures that the dish is infused with a fresh burst of aroma, enhancing its appeal without overpowering its delicate flavors. The magic of Mekelesha lies in its balanced harmony of fenugreek, cumin, and coriander, with whispers of cardamom and black pepper. Each spoonful of stew is a warm embrace of spices, subtle yet profound, lending depth and fragrance to the meal. It transforms familiar dishes into something special, a quiet crescendo before they are shared.