Hamli

About This Recipe

Hamli is Eritrea's everyday greens dish, most commonly made with Swiss chard or spinach quickly wilted in niter kibbeh with plenty of garlic and onion. It is a staple accompaniment to the main injera spread, providing cool, mild relief alongside fiery stews like zigni. In Eritrean Orthodox fasting periods (called tsomit), hamli cooked without meat or dairy becomes a central fasting dish, demonstrating how Eritrean cuisine adapts to religious practice with grace. Its simplicity belies the quality of flavors coaxed from just a handful of ingredients.

Ingredients

Serves 4

• 600 gSwiss chard or spinach, roughly chopped
• 2 tbspniter kibbeh or olive oil (for vegan)
• 1 largeonion, sliced
• 5 clovesgarlic, minced
• 1 tspground cumin
• 0.5 tspturmeric
• 0.5 tspchili flakes
• 1 tspsalt
• 2 tbsplemon juice

Instructions

1. 1

   Soften onions

   Melt niter kibbeh in a wide pan over medium heat. Add sliced onions and cook for 8 minutes until soft and translucent.

2. 2

   Add aromatics

   Stir in garlic, cumin, turmeric, and chili flakes. Cook 1–2 minutes until fragrant.

3. 3

   Wilt the greens

   Add chopped chard or spinach in batches, stirring as each batch wilts down. Cook for 5–7 minutes until all greens are tender.

4. 4

   Season and finish

   Season with salt and squeeze over lemon juice. Toss well and serve immediately.

Variations

• •

  Add crumbled ayib (Eritrean fresh cheese) on top before serving.

• •

  Stir in a tablespoon of tahini for a creamier texture.

• •

  Include sliced jalapeños for extra heat.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 2 days. Reheat gently in a pan with a splash of water.

Frequently Asked Questions