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Aleecha vegetarian 1/2 cup onion; sliced 10 centiliter garlic; sliced thin 2 cup carrots; sliced thin 1 cup water 3 tablespoon corn oil 1 teaspoon tumeric; ground 1 each fresh hot green peppers halved, to; 3 peppers 1 lb cabbage; coarsely sliced 1 teaspoon queman; see note 1 tablespoon tomato paste 1 teaspoon 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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