Berbere Recipe

• 10 x dry red chiles
• 1/2 tsp coriander seeds
• 5 x cloves
• 1 x seeds from 6 green cardamom pods
• 1/4 tsp ajowan seeds
• 8 x allspice berries
• 1/2 tsp black peppercorns
• 1/2 tsp fenugreek seeds
• 1 x a small piece of cinnamon
• 1/2 tsp grnd ginger

1. Heat a heavy frying pan (without oil) and put in the chilies and other whole spices after 2-3 min.
2. Dry roast over a medium heat till they darken, stirring frequently to prevent burning.
3. Leave the spices to cold, then remove and throw away the seeds from the chilies and crumble the chilies into the mix.
4. Grind everything, including the ginger, to a fine pwdr, and store in an airtight container for up to four months.
5. Most of these spices can be found at an Indian or possibly Middle Eastern market; hopefully there is one near you.
6. The best way to grind those spices is with a coffee grinder.
7. If you do not have one of those handy, using a blender set on "liquify" works pretty well too.
8. I have tried grinding a batch of garam masala with a mortar and pestle, and I had to give up and resort to a blender because it would have taken me hrs otherwise.
9. Good luck with your Ethiopian cooking maybe you could see fit to post some of those recipes:^).
10. Berbere is rather like Indian masala a complex blend of spices made
11. Yield: 3 servings

red chiles, coriander seeds, cloves, green cardamom, ajowan seeds, berries, black peppercorns, fenugreek seeds, cinnamon, ginger

Taken from cookeatshare.com/recipes/berbere-83554 (may not work)