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December 2018

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Aleecha Recipe

Aleecha recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Aleecha recipe  PDF


1/2 c Onion sliced
10 cl Garlic sliced thin
2 c Carrots sliced thin
1 c Water
3 tb Corn oil
1 ts Tumeric ground
1 ea Fresh hot green peppers
halved, to 3 peppers 1 lb Cabbage coarsely sliced
1 ts Queman see note
1 tb Tomato paste
1 ts Salt to taste
1 lb Potatoes cut like french
fries Aleecha is a mi ed vegetable stew. Quemam contains an ingredient not found in the US. I'd substitute dry berebere. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer. Add the oil and continue to simmer. Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes. Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera.

Aleecha recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
707 people have voted
Last Reviewed on 2018-12-14



Friday, Dec 14 2018 Download & Print Aleecha recipe  PDF   Potato recipes RSS   New

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Peppy Panini
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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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