Ethiopian Berbere Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
2 tsp: Whole cumin seeds,
10 small: Dried red chilies,
4 each: Whole cloves,
1/2 tsp: Grated ginger,
3/4 tsp: Black cardamom seeds,
1/4 tsp: Turmeric,
1/2 tsp: Whole black peppercorns,
1 tsp: Salt,
1/4 tsp: Whole allspice,
2 1/2 tbsp: Sweet Hungarian paprika,
1 tsp: Fenugreek seeds,
1/8 tsp: Cinnamon,
1/2 tsp: Whole coriander seeds,
1/8 tsp: Ground cloves,
Directions:
In a small frying pan, on a low heat, toast cumin, cloves, cardamom,
peppercorns, allspice, fenugreek & corainder for about 2 minutes,
stirring constantly. Remove from heat & cool for 5 minutes.
Discard stems from chilies. In a spice grinder or with a mortar &
pestle, finely grind together the toasted spices & chilies. Mix in
remaining ingredients.
Store in refrigerator in a well sealed jar.
"Sundays at Moosewood Restaurant"
Submitted By MARK SATTERLY On 10-27-94
Source from luhu.jp
peppercorns, allspice, fenugreek & corainder for about 2 minutes,
stirring constantly. Remove from heat & cool for 5 minutes.
Discard stems from chilies. In a spice grinder or with a mortar &
pestle, finely grind together the toasted spices & chilies. Mix in
remaining ingredients.
Store in refrigerator in a well sealed jar.
"Sundays at Moosewood Restaurant"
Submitted By MARK SATTERLY On 10-27-94
Source from luhu.jp