Atar Allecha Recipes
INJERA
This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time P1DT20m
Yield 14
Number Of Ingredients 5
Steps:
- Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
- Stir the batter well and mix in the baking soda.
- Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 32 g, Fat 1.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 27.6 mg, Sugar 1 g
ATAR -- SCENTED SIMPLE SYRUP(QATAR)
This syrup is a traditional feature of Middle Eastern sweets and pastries. It's essentially a sugar syrup that is used to bathe, soak or sprinkle on various sweets. It's scented with orange blossom water, rose water or both. These distilled essences are widely available in the Middle East, and they are increasingly available in the West. This recipe is from Qatar, which is bordered by Saudi Arabia. The syrup is very easy to make, and the proportions vary depending on desired thickness. Water and sugar are boiled with a little lemon juice to prevent it from crystallizing. The orange blossom water or rose water is stirred in at the end of cooking. Any sooner can weaken their aroma. When the syrup is used for making pastries, it must be added when the pastries are already baked, fried or cooked. Cold syrup is added to hot pastries. It's either poured onto the pastry or the pastry is dipped for a moment, then lifted out. Recipe from Arabic Zeal.
Provided by Sharon123
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Dissolve sugar in water in heavy pan over medium heat, stirring occasionally.
- Bring to boil, add lemon juice and boil over medium-low heat for 12 minutes. Once syrup has begun to boil, do not stir again, as this makes the syrup cloudy.
- Add orange blossom water (or rose water), boil 30 seconds longer. When cool, the consistency should be similar to thin honey.
- Cool and store in a sealed glass container in the refrigerator for several weeks.
Nutrition Facts : Calories 774.4, Sodium 7.9, Carbohydrate 200.1, Sugar 199.6
ATAR ALLECHA
A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas.
Provided by PinkCherryBlossom
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mash the peas. Set aside.
- In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes.
- Add oil and stir fry one minute more.
- Add the mashed peas, tumeric, salt, and chili.
- Mix well.
- Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
Nutrition Facts : Calories 187.4, Fat 1.8, SaturatedFat 0.2, Sodium 300.9, Carbohydrate 31.9, Fiber 12.9, Sugar 4.7, Protein 12.4
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Atar Allecha is a spiced green pea puree. Soak peas for one hour. Cook for 1/2 hour. Drain. Mash. Set aside. In dry pan over moderate low heat, stir fry the onion and garlic for 2 mins. Add oil and stir fry one minute more. Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and cook 3-4 mins longer to reduce the mixture to
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Atar Allecha is a spiced green pea puree. Soak peas for one hour. Cook for 1/2 hour. Drain. Mash. Set aside. In dry pan over moderate low heat, stir fry the onion and garlic for 2 mins. Add oil and stir fry one minute more. Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and cook 3-4 mins longer to reduce the mixture to a ...
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