Recipe - Aleecha Ethiopian

One half cup Onion; cut or sliced up
10 Cloves Garlic; cut or sliced up thin
2 cup Carrots; cut or sliced up thin
1 cup Water
3 tablespoon Corn oil
1 teaspoon Tumeric; ground
1 Fresh hot green peppers;
halved, to 3 peppers
1 pound Cabbage; coarsely cut or sliced up
1 teaspoon Queman; see note
1 tablespoon Tomato paste
1 teaspoon Salt; to taste
1 pound 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 081794
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998