Metin Shuro (Spiced vegetables)

Ingredients

• •2 1/4 cups peas
• •1 cup lentils
• •1 cup chick peas
• •1 cup beans
• •1 cup fresh red pepper
• •1/3 cup fresh ginger
• •1/3 cup garlic
• •1/2 cup red shallots or onions
• •1 1/2 teaspoons rue
• •1 1/2 teaspoons savory
• •3 teaspoons fenugreek
• •2 tablespoons basil
• •3 pods cardamom
• •3 teaspoons cloves
• •1 1/2 teaspoons cumin
• •1 1/2 teaspoons Bishop's weed
• •1 1/2 teaspoons cinnamon
• •1 1/2 teaspoons black cumin
• •1 1/2 hildar filfile
• •1 1/2 teaspoons coriander
• •1/2 cup salt
• •1 1/2 teaspoon “Kebebe Sine”

Directions

1. 1Wash peas, lentils, chick peas and beans; put them in boiling water for a few minutes. Drain off water.
2. 2Roast each of the vegetables separately and dry in sunlight. When they are dry, grind separately into half pieces.
3. 3Pick out black parts and then mix all vegetables together.
4. 4Mix red pepper, ginger, garlic, red shallots (chopped), rue and savory, and dry outside in the sun. Roast fenugreek for a short period to remove raw taste. Mix vegetables with salt and add remaining spices.
5. 5Grind this mixture into coarse spices. Grind whole mixture very finely and keep to use a little at a time. May be kept indefinitely in a good dry place.