Berbere

Berbere

  • Prep Time: 5 mins
  • Total Time: 7 mins
  • Servings: 8

    • Ingredients

  • 2teaspoonscumin seeds
  • 4wholecloves
  • 3/4 teaspooncardamom seed
  • 1/2 teaspoonwhole black peppercorn
  • 1/4 teaspoonwhole allspice
  • 1teaspoonfenugreek seeds
  • 1/2 teaspooncoriander seed
  • 8 -10smalldried red chilies
  • 1/2 teaspoongrated fresh gingerroot or 1teaspoondried gingerroot
  • 1/4 teaspoonturmeric
  • 1teaspoonsalt
  • 2 1/2 tablespoonssweet Hungarian paprika
  • 1/8 teaspooncinnamon
  • 1/8 teaspoonground cloves

    • Directions

  • In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
  • Remove the pan from the heat and cool for 5 minutes.
  • Discard the stems from the chiles.
  • In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
  • Mix in the remaining ingredients.
  • Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

    • Reviews

  • “Worked perfectly to add a little spice to Recipe #310482.”

  • “I made this to make Lentils of Doom (Zaar recipe 13953) and was quite pleased with the flavor.I did make a couple of substitutions based on what I had on hand (some ground spices, mustard seed instead of fenugreek – which I’ll pick up next time I’m at Whole Foods – and I cut the chilies down to 6, so my 3 year old son could try it.)I’m glad I cut the peppers down, because it would have been too spicy for my white girl tongue otherwise.Thank you for a new pantry staple!”

  • “Delicious!Perfect for recreating the spicy red lentils served at an Ethiopian restaurant.”

  • “This was wonderfully fragrant and aromatic, and lovely mixed into recipe #235939.Thanks, Zusie-Q.Made for ZWT4.”

  • “This is a good spice mix to have on hand. I mixed up a batch to make the Yetakelt W’et and I am looking forward to using it in Yemiser W’et and other recipes.”

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