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Recipe Name: Aleecha <ethiopian> Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Onion, sliced
10 Cloves Garlic, sliced thin
2 Cup(s) Carrots, sliced thin
1 Cup(s) Water
3 Tablespoon(s) Corn oil
1 Teaspoon(s) Tumeric, ground
1 Fresh hot green peppers
halved to 3 peppers
1 Pound(s) Cabbage, coarsely sliced
1 Teaspoon(s) Queman, see note
1 Tablespoon(s) Tomato paste
1 Teaspoon(s) Salt, to taste
1 Pound(s) 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
1/2c of the water and cook 5 mins longer. Add the oil and continue to
simmer. Add the tumeric, 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 Submitted By LISA GREENWOOD On 08-17-94
Posted to MC-Recipe Digest by Nancy Berry <> on Apr
08, 1998

Nutrition (calculated from recipe ingredients)
Calories: 233
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: <1mg
Sodium: 743.5mg
Potassium: 685.8mg
Carbohydrates: 33.3g
Fiber: 5.6g
Sugar: 6.1g
Protein: 4g

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