| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Egyptian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | sm | Onion; chopped |
| 2 | Cloves garlic; chopped fine | |
| 1 | tb | Corn oil |
| 1 | c | Green split peas; covered with water for 1 hour; cooked for 1/2 hour; drained and mashed |
| 1/2 | ts | Ground tumeric |
| 1/2 | ts | Salt |
| 1 | sm | Hot green chili; chopped fine |
| 1 | c | Water |
INSTRUCTIONS
From: plgold@ix.netcom.com Date: 19 Oct 1995 21:16:48 -0600 Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic Cooking", Copeland Marks. In Ethiopia the injeera are prepared with teff, a grain of the millet family, but this recipe calls white flour. 1. Stir-fry the onion and garlic in a dry pan over moderately low heat for 2 minutes. Add the oil and stir-fry for 1 minute. 2. Add the mashed peas, tumeric, salt and chili; mix well. Add the water and cook for 3 to 4 minutes to reduce the mixture to a thick, green, well-spiced puree. Serve warm with injeera (see recipe). Variation: If you substitute 1 cup of red Egyptian lentils for the green split peas and follow the same instructions, you will have Misr Allecha. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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