Atar Allecha (Spiced Green-Pea Puree)

Title: Atar Allecha (Spiced Green-Pea Puree)
Categories: Vegetable
Yield: 4 Servings

1 sm Onion; chopped
2 Cloves garlic; chopped fine
1 tb Corn oil
1 c Green split peas; covered
-with water for 1 hour;
-cooked for 1/2 hour;
-drained and mashed
1/2 ts Ground tumeric
1/2 ts Salt
1 sm Hot green chili; chopped
1 c Water


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.

1. 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.

2. 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.


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