Beyaynetu is a vibrant injera platter layered with contrasting vegan stews and braises: spicy misir wot, mild and creamy kik alicha, tender cabbage and potato atkilt wat, and sweet earthy beets. The result is a deeply satisfying meal with tangy bread, warm spices, and a beautiful balance of heat, sweetness, and savoriness.

Fava Santorinis is a velvety yellow split pea purée with a sweet, earthy depth balanced by bright lemon and rich olive oil. Topped with sharp onion, briny capers, and fresh dill, it is simple, elegant, and deeply satisfying.

These quick pholourie are light, golden fritter balls with a gentle earthy flavor from split peas and turmeric. Crisp outside and soft within, they are especially good dipped in tangy chutney or spicy sauce.

Ye'ater Kik Alicha is a comforting, golden stew of yellow split peas simmered until creamy with sweet onion, garlic, ginger, and turmeric. Its flavor is warm and gentle rather than hot, making it an excellent beginner-friendly Ethiopian dish with a nourishing, silky texture.

This classic Erbsensuppe is thick, smoky, and deeply comforting, with yellow split peas cooked down into a velvety broth around tender vegetables and savory ham. Marjoram and bay give it the unmistakable warm, old-fashioned aroma of a proper German pea soup.

Grochówka is a thick, comforting pea soup with a deep smoky aroma from browned sausage and a gentle herbal note from marjoram. The split peas cook down into a creamy, rustic broth, while sweet carrot and onion round out the flavour for a filling, satisfying bowl.

This hearty erwtensoep is thick, earthy, and deeply warming, with creamy split peas, sweet root vegetables, and slices of smoky sausage in every bowl. The celeriac and leek give it a distinctive savory depth, while marjoram and bay add a gentle herbal note.