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Ethiopia 2015 - Recipes

Berbere: Ethiopian spice mix

Makes about ¾ cup

Berbere, whose name means “hot” in Amharic, is a chile-spice blend that's essential to many Ethiopian dishes, including Doro Wot and Misr Wot.

2 tsp. coriander seeds
1 tsp. fenugreek seeds
½ tsp. black peppercorns
¼ tsp. whole allspice
6 white cardamom pods
4 whole cloves
½ cup dried onion flakes
5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
3 tbsp. paprika
2 tsp. kosher salt
½ tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cinnamon

1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chiles, and grind with the other spices until fine.
3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.


Ethiopia 2015 - Recipes

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