Berbere (Ethiopian)
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Berbere (Ethiopian)
  Ethiopian  
Last updated 6/12/2012 1:08:23 AM. Recipe ID 34841. Report a problem with this recipe.
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      Title: Berbere (ethiopian)
 Categories: None
      Yield: 1 Servings
 
      1 ts Ground cardamon
      2 ts Cumin seeds
    1/2 ts Coriander seeds
    1/4 ts Ground cinnamon
    1/2 ts Black peppercorns
    1/2 ts Fenugreek seeds
      1 sm Onion; coarsely chopped
      4    Garlic cloves; peeled
      1 c  Water
     14 sm Dried hot red chilies; such
           -as piquins, seeds and stems
           -removed
      1 tb Cayenne
      2 tb Paprika
    1/2 ts Ground ginger
    1/4 ts Ground allspice
    1/4 ts Ground nutmeg
    1/4 ts Ground cloves
      3 tb Dry red wine
      3 tb Vegetable oil
 
  Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and
  fenugreek seeds in a hot skillet, shaking constantly, for a couple of
  minutes, until they start to toast and gain aroma. Grind to a fine
  powder.
  
  Combine the onion, garlic, and  cup of the water in a food processor
  or blender and puree until smooth. Add the roasted spice powder,
  chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and
  continue to blend. Slowly add the remaining  cup water, wine, and
  oil, and blend until smooth.
  
  Serve sparingly as a condiment with grilled beef and poultry or add to
  soups and stews. Will keep for a couple of months, refrigerated.
  
  A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
  pg 181 




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Recipe ID 34841 (Apr 03, 2005)

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