BERBERE SPICE RECIPES

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ETHIOPIAN SPICE MIX (BERBERE) RECIPE | EPICURIOUS



Ethiopian Spice Mix (Berbere) Recipe | Epicurious image

Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe. Active time: 15 min Start to finish: 15 min

Provided by EPICURIOUS.COM

Total Time 15 min

Cook Time 15 min

Yield Makes about 1 cup

Number Of Ingredients 13

1/2 teaspoon fenugreek
1/2 cup ground dried New Mexico chiles
1/4 cup paprika
1 tablespoon salt
1 teaspoon ground ginger
1 teaspoon onion powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Steps:

  • Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.

BERBERE SPICE MIX (ETHIOPIAN) RECIPE - FOOD.COM



Berbere Spice Mix (Ethiopian) Recipe - Food.com image

Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1/3 cup

Number Of Ingredients 10

8 teaspoons pure chile powder (ground dried red hot peppers) or 2 tablespoons cayenne pepper
5 teaspoons sweet paprika
1 tablespoon salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/8 teaspoon ground cardamom
3/8 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Steps:

  • Combine and whisk together all ingredients.
  • Store in airtight container.

Nutrition Facts : Calories 340.7, FatContent 16.1, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 22024.7, CarbohydrateContent 62, FiberContent 39.8, SugarContent 8.8, ProteinContent 15.9

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Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it’s a most beloved and important dish — a vital source of flavor and protein. In those countries, it’s made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael’s recipe published in “In Bibi’s Kitchen,” by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You’ll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it’s also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.
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