Yield: 2 Servings
|1 cup||Chick-pea flour|
|½ teaspoon||Ground tumeric|
|½ teaspoon||Grated fresh gingerroot or ground ginger|
|¼ teaspoon||Hot red chili powder|
|¼ teaspoon||Ground aniseed|
|1 teaspoon||Corn oil|
|2 tablespoons||Chick-pea flour mix|
CHICK-PEA AND SPICE MIX
Date: 19 Oct 1995 21:16:48 -0600 Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic Cooking", Copeland Marks In Ethiopia the injeera are prepared with teff, a grain of the millet family, but this recipe calls white flour.
Shuroe (Spiced Chick-Pea Flour Mis and Sauce), Serves 2. Shuroe is a mix of chick-pea flour and spices. Chick-pea flour is known as besan in India and is available at any Asian grocery dealing with Indian products.
1. Mix together the chick-pea flour, tumeric, ginger, paprika, hot chili and aniseed. Mix well and set aside.
2. To prepare the sauce, bring the water and oil to a boil in a skillet, add 2 tablespoons of the mix and the salt and simmer over low heat for 3 to 4 minutes. The sauce will thicken quickly to a thick puree. Serve warm with injeera (see recipe). Or serve the sauce with any stew as a side dish.
Reserve the balance of the shuroe mix for another occasion.
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