ETHIOPIAN BERBERE RECIPES
ETHIOPIAN SPICE MIX (BERBERE) RECIPE | EPICURIOUS
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
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
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
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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- Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup--be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, you can put the butter cubes into plastic bags and keep them in the freezer for months.
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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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Total Time 20 minutes
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- Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)
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