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

2	ts	Whole cumin seeds
4		Whole cloves
3/4	ts	Black cardamom seeds
1/2	ts	Whole black peppercorns
1/4	ts	Whole allspice
1	ts	Fenugreek seeds
1/2	ts	Whole coriander seeds
10	sm	Dried red chilies
1/2	ts	Grated ginger
1/4	ts	Turmeric
1	ts	Salt
2 1/2	tb	Sweet Hungarian paprika
1/8	ts	Cinnamon
1/8	ts	Ground 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"

previous

next