Instructions: 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.

1. Stir-fry the onion and garlic in a dry pan over moderately low heat for 2 minutes. Add the oil and stir-fry for 1 minute.

2. Add the mashed peas, tumeric, salt and chili; mix well. Add the water and cook for 3 to 4 minutes to reduce the mixture to a thick, green, well-spiced puree. Serve warm with injeera (see recipe). Variation: If you substitute 1 cup of red Egyptian lentils for the green split peas and follow the same instructions, you will have Misr Allecha.

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