Recipe#10888

Title: Ethiopian 05

From: plgold@ix.netcom.com 
 Newsgroups: rec.food.recipes 
 Subject: Injeera with Sauces 
 Date: 19 Oct 1995 21:16:48 -0600 
 Message-ID: <199510152344.QAA25336@ix.ix.netcom.com> 

In Ethiopia the injeera are prepared with teff, a grain of the
 millet family, but this recipe calls white flour.
 Injeera (Ethiopian Pancakes)
 Yield: About 20 pancakes
 1 teaspoon dry yeast
 2-1/2 cups warm water
 4 cups flour
 1 teaspoon baking powder
 Oil
 Dissolve the yeast in the water, add it to the flour, and mix well.
 Let the mixture stand at room temperature overnight.  (In winter
 it takes 2 days to allow fermentation.)
 Stir in the baking powder and let the mixture stand for 10 minutes.
 Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of
 the batter, and fry over low heat for 1 or 2 minutes.  When bubbles
 appear, cover the skillet for 15 seconds. Turn out the pancake to
 a dish.  Prepare all the pancakes this way, frying on one side
 only.
 The injeera are served at room temperature with meat and vegetable
 dishes.
 Shuroe (Spiced Chick-Pea Flour Mis and Sauce)
 Serves 2
 1 cup chick-pea flour (besan)
 1/2 teaspoon ground tumeric
 1/2 teaspoon grated fresh gingerroot or ground ginger
 1/4 teaspoon paprika
 1/4 teaspoon hot red chili powder
 1/4 teaspoon ground aniseed
 1 cup water
 1 teaspoon corn oil
 2 tablespoons chick-pea flour mix
 1/2 teaspoon salt
 Mix together the chick-pea flour, tumeric, ginger, paprika, hot
 chili and aniseed.  Mix well and set aside.
 To prepare the sauce, bring the water and oil to a boil in a skillet,
 add 2 tablespoons of the mix and the salt and simmer over low heat
 for 3 to 4 minutes.  The sauce will thicken quickly to a thick
 puree.
 Serve warm with injeera.  Or serve the sauce with any stew as a
 side dish.
 Reserve the balance of the shuroe mix for another occasion.
  
 Atar Allecha (Spiced Green-Pea Puree)
 Serves 4
 1 small onion, chopped (1/3 cup)
 2 garlic cloves, chopped fine
 1 tablespoon corn oil
 1 cup green split peas, covered with water for 1 hour, cooked for
 1/2 hour, drained and mashed
 1/2 teaspoon ground tumeric
 1/2 teaspoon salt
 1 small hot green chili, chopped fine (2 to 3 teaspoons)
 1 cup water
 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.
 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.