Receta Recipe : Hamli / Gomen - Eritrean / Ethiopian Greens - Vegetarian - (Vegan Option)

by Karishma Pais

I first tasted Hamli at Mosob in London - we have eaten so many meals here and taken so many friends to this place to introduce them to Eritrean food.Hamli and Gomen (the Ethiopian version) are on the menu of most Eritrean and Ethiopian restaurants in London. When I visited Ethiopia last year, I also got to taste a few versions made with niter kibbeh or tesmi - a spiced clarified butter, which obviously adds layers to the taste. I make it with regular ghee (Indian clarified butter) which is a mild cop-out but still very very flavourful.Given the fantastic 3 day workshop on Desi Cultures that I attended last weekend, I may just venture to make ghee at home myself and if I can find the spices, I'll try making a bit of niter kibbeh too.Mosob makes their hamli with spinach as it is easily available in the UK, however the traditional recipe calls for something closer to collard greens.The last packet of spinach I bought at the grocery seemed more collard greens in texture and smell than what we commonly know as spinach, which is when I remembered this recipe that I hadn't cooked in a while. Collard greens give you a much more substantial texture without any slipperiness, kale works well too. But I've cooked it with regular spinach in London and that is also good. Ghee is low in lactose and milk solids, hence keto friendly, so this recipe works for a keto diet too. Vegan Version:A lot of the flavour of this dish comes from the niter kibbeh or ghee, but if you want to keep it vegan, use any suitable cooking oil  Ingredients: 2 tbsps niter kibbeh or ghee 1 onion - chopped2-4 cloves garlic - chopped1.5 tsp minced ginger 1 tsp jeera powder (cumin) 1 tsp dhaniya powder (corriander) 1 bunch collard greens / kale (about 350-400 gms) (If using regular spinach - 500 gms because this wilts much more) - roughly chopped.  - if you have very thick hard stems, remove them and use them in stock or tehri or any dish that gets cooked for a longer period of time. Salt to taste a little squeeze of lemon - optional  Method: Heat 1 tbsp niter kibbeh / ghee in a pan. Add chopped onions, cook for 2-3 minutes until transluscent. Add, garlic, ginger, cumin and corriander, saute for 2-3 minutes. Now add your greens (collard / kale / spinach) with another tbsp of niter kibbeh / ghee. As it cooks down, add salt to taste. (remember greens wilt and hence the volume once cooked, will be much lower than what you start with - salt accordingly) Cook to your level of doneness - with kale and collard greens, I let it get a bit crispy, with regular spinach crispiness doesn't work as well.  Traditional preparation does not include a squeeze of lemon, but:  Kim's Nana's Tip: Lemon helps the body absorb iron from the greens more easily, something about Vitamin C making the soluble iron absorption into the body easier, so I always add a squeeze of lemon whenever I'm cooking green leaves.  In the picture above, I've served it with rice, moong dhal and pork chidkan. This recipe pairs well with rotis and dhal too.