Shuroe <ethiopian>

Yield: 1 Servings

Measure Ingredient
1 cup Chick pea flour
½ teaspoon Tumeric; ground
½ teaspoon Gingerroot; fresh grated, or ground ginger
¼ teaspoon Paprika
¼ teaspoon Hot red chili powder
¼ teaspoon Aniseed; ground
1 cup Water
1 teaspoon Corn oil
2 tablespoons Chick pea flour mixture
½ teaspoon Salt



This recipe maxes a chick pea flour and spice mixture. Chick pea flour is available at Asian store that carry Indian products.

In bowl, mix together the chick pea flour, tumeric, ginger, paprika, chili and aniseed. Mix well and set aside.

To prepare the sauce, bring water and oil to a boil. Add 2T of the mixture and the salt. Simmer over low heat 3-4 mins. The sauce will thicken quickly to a thick puree. Serve warm with Injeera, or serve the sauce with any wot <stew> as a side dish. Makes 2 servings. From Sephardic Cooking by Copeland Mark Posted on Cooking echo by David Pileggi Submitted By LISA GREENWOOD On 08-17-94

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 08, 1998

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