aleecha <ethiopian>
 
1/2 cup  onion; sliced
10 clove  garlic; sliced thin
2 cup  carrots; sliced thin
1 cup  water
3 Tbsp  corn oil
1 tsp  turmeric; ground
1   fresh hot green peppers; halved, to 3 peppers
1 lb.  cabbage; coarsely sliced
1 tsp  queman; see note
1 Tbsp  tomato paste
1 tsp  salt; to taste
1 lb.  potatoes; cut like french
 
aleecha is a mixed vegetable stew. quemam contains an ingredient not 
found in the us. i'd substitute dry berbere spice mix. in dry pan over 
moderate low heat, stir fry onion, garlic, and carrots for 2 mins. add 
1/2 cup of the water and cook 5 mins longer. add the oil and continue to 
simmer. 
add the turmeric, chilies, and cabbage. cover the pan and steam to 
reduce the bulk for 2 mins. stir well and add the quemam, tomato 
paste, salt and the potatoes. 
cover the pan and cook for 5 mins. add the remaining water and simmer 
for 5 minutes more to soften the potatoes and thicken the sauce 
somewhat. serve at room temperature with injeera. 
>>from sephardic cooking by copeland mark posted on cooking echo by 
david pileggi 
yield: 6 servings 
 
 
 
(ID: 77885) Mirror: rec.food.recipes: Thu, Nov 13, 2003


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