Total Time
Prep 5 mins
Cook 2 mins

Ingredients Nutrition


  1. 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.
  2. Remove the pan from the heat and cool for 5 minutes.
  3. Discard the stems from the chiles.
  4. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
  5. Mix in the remaining ingredients.
  6. Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.


Most Helpful

Worked perfectly to add a little spice to Recipe #310482.

Maito January 06, 2013

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!

Jmommy209 February 19, 2010

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

Elena Perez September 06, 2009

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