*  Exported from  MasterCook  *

                                 ALEECHA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Onion -- sliced
  10       cl           Garlic -- sliced thin
   2       c            Carrots -- sliced thin
   1       c            Water
   3       tb           Corn oil
   1       t            Tumeric -- ground
   1       ea           Fresh hot green peppers
                        -halved, to 3 peppers
   1       lb           Cabbage -- coarsely sliced
   1       t            Queman -- see note
   1       tb           Tomato paste
   1       t            Salt -- to taste
   1       lb           Potatoes -- cut like french
                        -fries

  Aleecha is a mixed vegetable stew.
  Quemam contains an ingredient not found in the US.
  I'd substitute dry berebere.
  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.
 


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