Best Ethiopian Spice Mix Berbere Recipes
ETHIOPIAN SPICE MIX (BERBERE)
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
Categories Quick & Easy Spice Gourmet
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)
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.
Provided by Dreamer in Ontario
Categories Ethiopian
Time 5m
Yield 1/3 cup
Number Of Ingredients 10
Steps:
- Combine and whisk together all ingredients.
- Store in airtight container.
Nutrition Facts : Calories 340.7, Fat 16.1, SaturatedFat 3, Sodium 22024.7, Carbohydrate 62, Fiber 39.8, Sugar 8.8, Protein 15.9
BERBERE, ETHIOPIAN SPICE MIX
This North African spice mix is used in many delicious dishes. A superb combination of exotic flavors.
Provided by Annacia * @Annacia
Categories Seasoning Mixes
Number Of Ingredients 14
Steps:
- In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and coriander for about 2 minutes, stirring constantly. Remove from heat and cool for 5 minutes.
- Discard stems from chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies.
- Mix in remaining ingredients.
- Store in refrigerator in a well sealed jar.
ETHIOPIAN SPICE MIX (BERBERE)
This a chili spice blend that is used widely to spice just about anything. It is not too hot but it does make your tongue stand up and take notice. Try this on everything from lamb to fish, really. This is the Emeril LaGasse mixture of the Middle East
Provided by Dave Mathews @dkmthecook
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- Yes I said 1/4 cup of paprika, for real! Please do not use that red floor sweepings that is fit only for coloring deviled eggs. Get real Hungarian Sweet Paprika. Don't use smoked paprika here as it will overpower some of the subtle tastes that make this such a good seasoning. If you do not have or can't find granulated garlic then use 1/2 teaspoon of garlic powder. It won't kill it. As for the chili peppers use a good dried hot one. Don't use the chinese kind since they have a very different flavor. Try New Mexico Reds. They work good. I have done it with dried anaheime chilis but just not enough kick. If you really want to wus out you can use dried Pablanos. In any case get rid of the seeds and let them fully rehydrate. Fresh peppers do not work here but hey, if you want to give it a shot go for it just let us know what happened.
- Start by slightly dry toasting the fenugreek seeds. Don't try to cook them they will burn. Just heat them up to allow the oils to activate. Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well. That is it. Store in an airtight glass container in a dark cool place for up to 4 months (If it lasts that long)
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