Keep a jar of this smoky, spicy, highly aromatic the barber Delicious Ethiopian recipes like Doro Wat and Misir Wat are on hand to prepare. This spice mix only takes 10 minutes to make but has the mojo to transform veggies and lentils into a wholesome treat.
I recently perfected Shiro Wat, one of my favorite Ethiopian stews and probably one of the easiest Ethiopian recipes. But before I share shiro with you, I want to give you recipes for two of the flavor-building blocks necessary for a delicious shiro and many other Ethiopian dishes, including my vegan doro wat and missir wat: Berbere and Niter Kibeh.
Today I have brought you the Berber recipe. This spice blend only takes 10 minutes or so to pull together, and it smells so good, you might want to eat it right out of the jar.
What is Berber?
Berbere (pronounced ber-ber-ay) is a traditional Ethiopian spice blend used to season vegetables, meats, and lentils. It’s the main spice blend among the many spice blends that are part of Ethiopian cuisine, and it adds a distinct and highly enticing aroma to whatever it’s stirred into — the kind that makes you hungry even if you’ve eaten!
Berbere is made from a combination of toasted whole spices, coriander seeds, cardamom, cloves, cinnamon, fenugreek and allspice, chili peppers, paprika, ginger, garlic and onion powder.
This spice blend couldn’t be easier to make and opens up a world of delicious gastronomic adventures at hand.
Why you will love this recipe
- Fast and easy. Making Berbere Masala recipes couldn’t be easier. You’ll need less than five minutes to toast the spices and then another few minutes to blend them. If you’re making an Indian spice mix like garam masala, you probably have all the ingredients you need on hand.
- fragrance This is a highly aromatic spice blend that will work magic in almost any Ethiopian recipe you make.
- Naturally vegan. Barbere is a vegetarian recipe to start with as we are only dealing with spices and herbs. No replacement required.
- versatile. This Ethiopian spice blend is great in Ethiopian food, of course, but you can also use it to spice up any of your favorite lentil or bean stews with chili. Your imagination is the limit.
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- Spices: Coriander seeds, green cardamom pods (Instead of korarima, a local cardamom that an Ethiopian cook would use.)Cloves, cinnamon sticks, fenugreek seeds, black pepper, allspice berries, nutmeg, dried red chilies (like arbol pepper) and Paprika.
- Herbs: Ginger powder, garlic powder And Onion flakes.
How to Make Ethiopian Berber Spice Mix
1. Place coriander seeds, green cardamom pods, fenugreek seeds, peppercorns, allspice berries, cloves and cinnamon sticks in a dry wok or pan.
2. Toast over medium heat until the spices become very fragrant, about 4-5 minutes. Turn off the heat and stir in red pepper and nutmeg.
3. Remove the toasted spices to a bowl to cool. Once cooled, place in a spice grinder or blender bowl.
4. Add onion flakes to spice grinder or blender. Blend to a fine powder.
5. Remove the ground spices to a bowl. Add paprika, ginger powder and garlic powder.
6. Mix well to combine all the spices. Store in an airtight jar in a cool, dark place or in the refrigerator.
Recipe FAQ
Berber tastes complex: hot, spicy, smoky and slightly citrusy. It is highly aromatic and will stir that seductive aroma into whatever you add it to.
Chillies and red chillies add a good bit of spice to the barbeque but the spice mix itself is not overly spicy. If you are sensitive to spices when you cook with barberry, you can skip adding more peppers to the recipe you are making.
Berbere is wonderful in many Ethiopian vegetable side dishes and stews. You can also sprinkle it into soups, use it as a dry rub for tofu or tempeh, or as a seasoning for any lentil and bean dish.
Storage instructions
- Store the Berber spice mix in an airtight container in a cool, dark cupboard or refrigerator. Use within a year for best flavor.
More international spice mix recipes
Berbere (Ethiopian spice blend)
Keep a jar of this smoky, spicy, highly aromatic Berber spice blend on hand to make delicious Ethiopian recipes like doro wat and misir wat. It only takes 10 minutes to make but has the mojo to transform vegetables and lentils into a total delicacy.
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Serving: 16 tablespoon (approx.)
Calories: 15kcal
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instructions
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Place coriander seeds, green cardamom pods, fenugreek seeds, peppercorns, allspice berries, cloves and cinnamon sticks in a dry pan.
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Toast over medium heat until the spices are very fragrant, about 4-5 minutes. Turn off the heat and stir in red pepper and nutmeg.
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Remove the toasted spices to a bowl to cool. Once cooled, place in a spice grinder or blender bowl.
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Add onion flakes to a spice grinder or blender. Blend to a fine powder.
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Transfer the spice mixture to a bowl. Add paprika, ginger powder and garlic powder.
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Mix well to blend all the spices. Store in an airtight jar in a cool, dark place or in the refrigerator.
Recipe notes
- Chillies and red chillies add a good bit of spice to the barbeque but the spice mix itself is not overly spicy. If you are sensitive to spices when you cook with barberry, you can skip adding more peppers to the recipe you are making.
Storage Instructions:
- Store Berber in a cool, dark cupboard or refrigerator for up to a year.
nutrition
Worship: 1table spoon | Calories: 15kcal | Sugars: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fats: 0.2g | Monounsaturated fats: 0.1g | Sodium: 2mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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