June 17: National Eat All Your Veggies Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aleecha (Mixed Vegetable Stew)
Categories: Ethiopian, Stews, Vegetables, Chilies
Yield: 6 Servings

1 md Onion; sliced (1/2 cup)
10 cl Garlic; sliced thin
3 lg Carrots; sliced thin (2 c)
1 c Water
3 tb Corn oil
1 ts Ground turmeric
2 Fresh hot green chilies;
- halved
1 lb Cabbage; coarsely sliced
1 ts Quemam
1 tb Tomato paste
1 ts Salt; to taste
1 lb Potatoes; in batons

Quemam, the dry spice mixture described a few recipes back,
is the principal seasoning in this vegetarian dish. It is
used in the same fashion as the garam masala of India and
five-spice mixture of China. Note the generous amounts of
garlic included -- an Ethiopian taste.

In dry pan over moderate low heat, stir-fry the onion,
garlic, carrots for 2 minutes. Add 1/2 cup of the water and
cook for 5 minutes longer. Add the oil and continue to
simmer.

Add the turmeric, chilies, and cabbage. Cover the pan and
steam to reduce the bulk for 2 minutes. Stir well and add
the quemam, tomato paste, salt, and potatoes.

Cover the pan and cook for 5 minutes. 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

Makes 6 servings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India
Uncle Dirty Dave's Archives

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... "You were sizzling, like sausages in a frying pan." -- Kristina Adams
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