Recipe - Shuroe (Spiced Chick-Pea Flour Mis And Sau

CHICKPEA AND SPICE MIX
1 cup Chickpea flour
One half teaspoon Ground tumeric
One half teaspoon Grated fresh gingerroot or
ground ginger
One fourth teaspoon Paprika
One fourth teaspoon Hot red chili powder
One fourth teaspoon Ground aniseed

SAUCE
1 cup Water
1 teaspoon Corn oil
2 tablespoon Chickpea flour mix
One half teaspoon Salt

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 ChickPea Flour Mis and Sauce), Serves 2. Shuroe is a mix
of chickpea flour and spices. Chickpea flour is known as besan in India
and is available at any Asian grocery dealing with Indian products.

1. Mix together the chickpea flour, tumeric, ginger, paprika, hot chili
and aniseed. Mix well and set aside.

2. 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.