Recipe - Atar Allecha (Spiced Green-Pea Puree)

1 small Onion; chopped
2 Cloves garlic; chopped fine
1 tablespoon Corn oil
1 cup Green split peas; covered
with water for 1 hour;
cooked for One half hour;
drained and mashed
One half teaspoon Ground tumeric
One half teaspoon Salt
1 small Hot green chili; chopped
fine
1 cup Water

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. Stirfry the onion and garlic in a dry pan over moderately low heat for
2 minutes. Add the oil and stirfry 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,
wellspiced 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.

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