| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Vegetable | 2 | Servings |
INGREDIENTS
| 1 | c | Chick-pea flour |
| 1/2 | t | Ground tumeric |
| 1/2 | t | Grated fresh gingerroot or |
| ground ginger | ||
| 1/4 | t | Paprika |
| 1/4 | t | Hot red chili powder |
| 1/4 | t | Ground aniseed |
| 1 | c | Water |
| 1 | t | Corn oil |
| 2 | T | Chick-pea flour mix |
| 1/2 | t | Salt |
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. Shuroe (Spiced Chick-Pea Flour Mis and Sauce), Serves 2. Shuroe is a mix of chick-pea flour and spices. Chick-pea flour is known as besan in India and is available at any Asian grocery dealing with Indian products. Mix together the chick-pea flour, tumeric, ginger, paprika, hot chili and aniseed. Mix well and set aside. To prepare the sauce, bring the water and oil to a boil in a skillet, add 2 tablespoons of the mix and the salt and simmer over low heat for 3 to 4 minutes. The sauce will thicken quickly to a thick puree. Serve warm with injeera (see recipe). Or serve the sauce with any stew as a side dish. Reserve the balance of the shuroe mix for another occasion. 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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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 619mg
Potassium: 407.2mg
Carbohydrates: 27.3g
Fiber: 5.1g
Sugar: 5.1g
Protein: 10.4g