Berbere Spice Mix Food

BERBERE SPICE MIX (ETHIOPIAN)

Steps:

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

BERBERE

Steps:

• In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
• Remove from heat and allow to cool.
• If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
• Store the berbere powder in a tightly-sealed container.
• If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
• Grind together in a blender or with a mortar and pestle.
• Store the berbere paste in a tightly-sealed container.

BERBERE (ETHIOPIAN SPICE BLEND)

Steps:

• In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
• Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
• Store in an airtight container in a dark place.

BERBERE

Steps:

• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

ETHIOPIAN SPICE MIX (BERBERE)

Steps:

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

ETHIOPIAN LENTILS WITH BEREBERE SPICE MIX

Steps:

• LENTILS:.
• Bring lentils and broth to boil and simmer 10 minutes.
• Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
• Serve with ground black pepper to taste.
• For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
• BEREBERE SPICE MIX:.
• Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
• Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
• NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
• NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
• Yield: 6 to 10 servings.

BERBERE SPICED CHICKEN

Steps:

• Blitz the onions in a food processor until they are a chunky puree.
• Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.
• Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
• Add the garlic and ginger and stir for 30 seconds.
• Add tomato paste and berbere spice and stir to combine. Reduce the heat to low and cook for 5 minutes., stirring often.
• Deglaze the pan with one cup of water. Let reduce for 2 minutes.
• Add chicken and 3/4 cup of water. Reduce heat and simmer until thickened and chicken is cooked to tenderness, about 10 minutes.

BERBERE

Steps:

• In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
• Remove the pan from the heat and cool for 5 minutes.
• Discard the stems from the chiles.
• In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
• Mix in the remaining ingredients.
• Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

BERBERE SPICE MIX

Steps:

• Mix all ingredients together.
• Store in an airtight container.

BERBERE SPICE BLEND

Steps:

• Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
• Store in an airtight container, preferably glass.