Aleecha
Ingredients
1/2 C. onion sliced
10 cloves garlic sliced thin
2 C. carrots sliced thin
1 C. water
3 Tbsp. corn oil
1 tsp. turmeric ground
1 each fresh hot green peppers halved, to 3 peppers
1 pound cabbage coarsely sliced
1 tsp. queman see note
1 Tbsp. tomato paste
1 tsp. salt to taste
1 pound potatoes cut like french fries
Cooking Instructions
In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 minutes. Add ½ C. of the water and cook 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 the 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. Serve at room temperature with injeera.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)