Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 sm Onion; chopped
- 2 Cloves garlic; chopped fine
- 1 tb Corn oil
- 1 c Green split peas; covered
- 1/2 ts Ground tumeric
- 1/2 ts Salt
- 1 sm Hot green chili; chopped
- 1 c Water
Preparation
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. Stir-fry the onion and garlic in a dry pan over moderately low heat for 2 minutes. Add the oil and stir-fry 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, well-spiced 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. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
