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Recipe Name: Atar Allecha (spiced Green-pea Puree) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Onion, chopped
2 Cloves garlic, chopped fine
1 Tablespoon(s) Corn oil
1 Cup(s) Green split peas, covered
with water for 1 hour
cooked for 1/2 hour
drained and mashed
1/2 Teaspoon(s) Ground tumeric
1/2 Teaspoon(s) Salt
1 Hot green chili, chopped
1 Cup(s) Water
From: 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.
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. 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 archives. Downloaded
from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 34
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: <1mg
Sodium: 315.7mg
Potassium: 33mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: <1g

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