Aleecha Recipe

Name: Aleecha Recipe
Ingredients: 1/2 c. Onion, sliced; 10 cl Garlic, sliced thin; 2 c. Carrots, sliced thin; 1 c. Water; 3 Tbsp. Corn oil; 1 tsp Tumeric, grnd; 1 x Fresh warm green peppers halved, to 3 peppers; 1 lb Cabbage, coarsely sliced; 1 tsp Queman, see note; 1 Tbsp. Tomato paste; 1 tsp Salt, to taste; 1 lb Potatoes, cut like french fries Aleecha is a mixed vegetable stew.

12 ingredients

11 steps

Ingredients

1/2 c. Onion, sliced
10 cl Garlic, sliced thin
2 c. Carrots, sliced thin
1 c. Water
3 Tbsp. Corn oil
1 tsp Tumeric, grnd
1 x Fresh warm green peppers halved, to 3 peppers
1 lb Cabbage, coarsely sliced
1 tsp Queman, see note
1 Tbsp. Tomato paste
1 tsp Salt, to taste
1 lb Potatoes, cut like french fries Aleecha is a mixed vegetable stew.

Directions

1

Quemam contains an ingredient not found in the US.
2

I'd substitute dry berebere.
3

In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins.
4

Add in 1/2c of the water and cook 5 mins longer.
5

Add in the oil and continue to simmer.
6

Add in the tumeric, chilies, and cabbage.
7

Cover the pan and steam to reduce the bulk for 2 mins.
8

Stir well and add in the quemam, tomato paste, salt and the potatoes.
9

Cover the pan and cook for 5 mins.
10

Add in the remaining water and simmer for 5 min more to soften the potatoes and thicken the sauce somewhat.
11

Serve at room temperature with Injeera.