Ethiopian Spice Mix Berbere

The last issue of Saveur Magazine, the best-est ever food magazine, and the only one I subscribe to, has an article on Ethiopian food. In the article is this recipe for the spice blend Berbere, a staple in Ethiopia.

I gathered all the spices together

so let's get busy.

First the whole seeds get toasted. I have one of those cute little one egg size skillets.

Into the Molcajete ready for grinding

Add dried onion flakes and grind away.

Add rest of spices

Mix well

Recipe for Berbere. I made the Ethiopian spicy chicken stew Doro Wot with this. I'll post that also.

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Ethiopian Spice Mix Berbere

spices

2 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
6  white cardamom pods
4 whole cloves
1/2 cup dried onion flakes
5  dried chiles arbol; stemmed and seeded
  and broken into small pieces
3 tablespoons paprika
2 teaspoons kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

In a small skillet combine the coriander seeds, fenugreek seeds, peppercorns, allspice, cardamom pods and the cloves. Swirl skillet constantly until fragrant, about 4 minutes. Let cool slightly; transfer to a spice grinder along with the dried onion flakes and grind until fine.

Add the chiles de arbol and grind with the other spices until fine. Transfer the mixture to a bowl and stir in the rest of the spices.
Store in an airtight container for up to 6 mos.

Contributor:  Saveur Magazine Issue 110

Yield: 4 cups

** Exported from Now You're Cooking! v5.82 **

Enjoy

Comments

[Nicole]

Except for the onion flakes, I have all the spices on hand to make this. Sounds absolutely delicious and I'm dying to try that chicken dish you made!