Title: Aleecha
 Categories: Vegetarian
      Yield: 6 Servings
 
    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 mixed 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.