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Title: Berbere 2
Categories: Spice Moroccan
Yield: 1 Servings

2tsWhole cumin seeds
4 Whole cloves
3/4tsBlack cardamom seeds
1/2tsWhole black peppercorns
1/4tsWhole allspice
1tsFenugreek seeds
1/2tsWhole coriander seeds
10smDried red chilies
1/2tsGrated ginger
1/4tsTurmeric
1tsSalt
2 1/2tbSweet Hungarian paprika
1/8tsCinnamon
1/8tsGround cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes.

Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients.

Store in refrigerator in a well sealed jar.

"Sundays at Moosewood Restaurant"

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