We had been to an Ethiopian restaurant last weekend. Initially, I was not much inclined to try African dishes. But as my hubby wanted to try new cuisines, I had no other go but to experiment them. To my surprise, it was delicious and now I have experimented it at home succesfully 
Moroccan Vegetable Tajin:
Ingredients:
Potatoes – 2 chopped
Chick peas(soaked for about 8 hours) – 1/2 cup
Carrots – 2 chopped
Onion – 1/2 chopped
Garlic – 1 pod
Cumin seeds – 2 tbsp
Tumeric – 1 tsp
Pepper – 2 tsp
Tomato paste – 2 tbsp
Method:
1. Lightly sautee the garlic and the onion in oil.
2. Add cumin seeds and turmeric.
3. Add the potatoes, carrots and chick peas.
4. After frying for few minutes, add water as required to boil the vegetables.
5. Stir until vegetables are cooked.
6. Add Tomato paste, salt and pepper to taste.
7. Stir for a while until the gravy is done.
Atar Allecha:
Ingredients:
Onion – 1/2 chopped
Garlic – 1 pod finely chopped
Oil – 1 tbsp
Split green peas – 1 cup soaked, cooked and drained
Tumeric powder – 1/2 teaspoon
Salt – As required
Green chillies – 2 finely chopped
Method:
1. Mash the cooked green peas and set aside.
2. Fry the onion and garlic in the oil until the onions turn transparent.
3. Add the mashed peas, tumeric, salt, and chillies and fry for few minutes.
4. Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
Flat bread:
Ingredients:
All purpose flour – 1 cup
Whole wheat flour – 1/4 cup
Cornmeal – 1/4 cup
Active dry yeast – 2 tbsp (one package)
Warm water – 3 1/2 cups
Method:
1. Mix all the above ingredients and let it set covered for about 3 hours or longer, until batter rises and becomes stretchy.
2. When ready,whip in blender thinning it with 1/2 – 3/4 cup water.Batter will be quite thin.
3. Use 1/2 cup batter per bread and pour in heated pan and quickly swirl pan to spread batter as thin as possible.
4. Batter should be no thicker than 1/8-inch and do not turn over. It is cooked through when bubbles appear all over the top.
5. To serve, lay one bread on a plate, and ladle moroccan vegetable tajin and atar allecha on top, another few breads rolled up or folded in quarters.
Posted by pearlpage 
