Difference between revisions of "Alitcha Birsen"
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* 1 liter boiling [[water]] | * 1 liter boiling [[water]] | ||
| − | == | + | == Procedures == |
# Heat the [[oil]] in a frying-pan and fry the [[garlic]] light golden. | # Heat the [[oil]] in a frying-pan and fry the [[garlic]] light golden. | ||
# Add the sliced skinned [[tomato]]es and simmer 5 minutes. | # Add the sliced skinned [[tomato]]es and simmer 5 minutes. | ||
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# Serve with [[injera]]. | # Serve with [[injera]]. | ||
| − | [[Category:Eritrean Vegetarian]] | + | [[Category:Eritrean cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Lentil Recipes]] | [[Category:Lentil Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
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Latest revision as of 16:45, 15 July 2012
Ingredients
- 5 spoons sunflower or other vegetable oil
- 6 cloves of garlic, crushed
- 250 g tomatoes, peeled
- 200 g lentils
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ginger
- 2 fresh red chiles (remove the seeds)
- 1 liter boiling water
