Ethiopian split pea purée (Yemesir aleetcha) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 339) by Gil Marks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for red onions.

  • LFL on June 23, 2020

    5 stars. Fantastic. It’s in regular rotation in our house because we love it so. Some tweaks / suggestions: Most recently I made it in the Instant Pot. It came out a little soupy so I plan to cut the amount of water to 2.5 cups the next time I pressure cook (the pressure cooker doesn’t let out steam and the stovetop directions call for partial lidding). I used 25% less oil (sunflower tastes better than vegetable IMO), quadrupled the ginger, used the maximum amount of garlic, only a 1/2 tsp salt and I added the salt at the end for maximum saltiness. It was a bit too oniony when I used 20 oz. onions; will try 16 oz next time. Making it in the Instant Pot gives it a superior taste since none of the flavors steam out. I was also impressed that even with doubling the recipe, everything fit below the half mark line in my 6 Qt. Instant Pot. Good with rice as well as injera (rice is a lot quicker and easier to make).

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