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| 1/2 Tasse | onion sliced |
| 10 | Cloves garlic thinly sliced |
| 2 Tasse | Carrots thinly sliced |
| 1 Tasse | water |
| 3 Esslöffel | corn oil |
| 1 Teelöffel | turmeric ground |
| 1 | Fresh hot green peppers; halved, to 3 peppers |
| 1 x ca. 450 g | Cabbage; coarsely sliced |
| 1 Teelöffel | Queman; see note |
| 1 Esslöffel | tomato paste |
| 1 Teelöffel | salt |
| 1 x ca. 450 g | Potatoes; cut like french |
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Aleecha is a mixed vegetable stew. Quemam contains an ingredient not found in the Us. I'd substitute dry berbere spice mix. 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.
From Sephardic Cooking by Copeland Mark Posted on Cooking echo by David Pileggi
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