Berbere

Two dishes I make take several days to prepare. One is a mushroom-port lasagne, the other is the national dish of Ethiopia, Doro Wot. Why does it take so long? Because I insist on making everything from scratch.

The first step in making Doro Wat is to make the underlying spice, Berbere. I know there are purchasable versions of Berbere but I’ve found they lack strength and often, are too expensive.

The list of ingredients is long but I think once you make it, you’ll find many a salad, sandwich and snack can be transformed by its flavours.

IMG_1664 IMG_1669
  • 2 t Cumin Seeds
  • 1 t Cardamom Seeds (not whole pods)
  • 1/4 t Whole Allspice
  • 2 t Ground Fenugreek
  • 1/2 t Coriander Seeds
  • 10 Small Dried Red Chilies
  • 1 t Ground Ginger
  • 4 Whole Cloves
  • 1/4 t Ground Tumeric
  • 1 t Sea Salt
  • 2 T Sweet Paprika
  • 1/8 t Ground Cinnamon
  • 1/8 t Ground Nutmeg

Dry-fry the seeds and whole spices (cumin, cardamom, allspice, coriander, chili and clove) over med-high heat for 2 minutes, stirring continuously. Remove to a plate, let cool.

Combine the dry-fried seeds and all remaining ingredients in a coffee grinder. Process to smooth powder. I’ve tried doing this is a blender and food processor but nothing works as well as a coffee grinder.

Next we will make, Nitr Qibe,  the spiced butter necessary for Doro Wot.

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4 thoughts on “Berbere

  1. Tasty Eats Ronit Penso

    I love Ethiopian food, but have to say it is one cuisine I find difficult to prepare at home, especially when it comes to Injera. And when it comes to elaborate spice mixes, such as the Berbere, I’m opt to buy the ready made ones. I admire your persistence! 🙂

    Reply
  2. Pingback: Misr Wot | Free Time

  3. Pingback: Doro Wot | Free Time

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