Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Berbere Recipe
    Lost? Site Map

    Berbere

    Berbere. Photo by Nasseh

    1/1 Photo of Berbere

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    Chabear01's Note:

    This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
    2. 2
      Remove from heat and allow to cool.
    3. 3
      If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
    4. 4
      Store the berbere powder in a tightly-sealed container.
    5. 5
      If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
    6. 6
      Grind together in a blender or with a mortar and pestle.
    7. 7
      Store the berbere paste in a tightly-sealed container.

    Ratings & Reviews:

    • on July 01, 2008

      55

      I used this spice mix in Beef Stewed in Red Pepper Paste. It gave it just the right touch. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Sauces Recipes

    Advertisement

    Nutritional Facts for Berbere

    Serving Size: 1 (129 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1148.3
     
    Calories from Fat 1056
    92%
    Total Fat 117.4 g
    180%
    Saturated Fat 15.7 g
    78%
    Cholesterol 0.0 mg
    0%
    Sodium 13975.0 mg
    582%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 15.4 g
    61%
    Sugars 4.5 g
    18%
    Protein 7.6 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites