Berbere
Adapted from The Soul of a New Cuisine by Marcus Samuelsson, he uses this simplified version of the classic Ethiopian spice mixture in a variety of ways in his book. We love it as a hot, spicy rub for any type of roasted or grilled meat, especially lamb.
Ingredients
1 teaspoon fenugreek seeds
1/2 cup ground dried serrano chiles or other ground dried chiles
1/2 cup paprika
2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons onion powder
1 teaspoon ground cardamom
1 teaspoon nutmeg
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Procedure
Finely grind fenugreek seeds with a mortar and pestle or spice grinder. Stir together remaining ingredients in a small bowl until well combined. This mixture can be stored in an airtight container for up to 3 months.
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