Berbere

• Total Time: 7 mins
• Prep Time: 5 mins
• Cook Time: 2 mins

Ingredients:

Servings: 8

• 2 teaspoons cumin seeds
• 4 whole cloves
• ¾ teaspoon cardamom seed
• ½ teaspoon whole black peppercorn
• ¼ teaspoon whole allspice
• 1 teaspoon fenugreek seeds
• ½ teaspoon coriander seed
• 8 -10 small dried red chilies
• ½ teaspoon gratedfresh gingerroot or 1 teaspoon dried gingerroot
• ¼ teaspoon turmeric
• 1 teaspoon salt
• 2 ½ tablespoons sweet Hungarian paprika
• 1⁄8; teaspoon cinnamon
• 1⁄8; teaspoon ground cloves

Directions:

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.

Reviews

[Jmommy209]

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!

[Elena Perez]

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

[Susiecat too]

This was wonderfully fragrant and aromatic, and lovely mixed into Ugandan Groundnut Stew. Thanks, Zusie-Q. Made for ZWT4.