Berbere
Ingredients
2 tsp. whole cumin seeds
4 each whole cloves
3/4 tsp. black cardamom seeds
1/2 tsp. whole black peppercorns
1/4 tsp. whole allspice
1 tsp. fenugreek seeds
1/2 tsp. whole coriander seeds
10 small dried red chilies
1/2 tsp. grated ginger
1/4 tsp. turmeric
1 tsp. salt
2 1/2 Tbsp. sweet Hungarian paprika
1/8 tsp. cinnamon
1/8 tsp. ground cloves
Cooking Instructions
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and coriander for about 2 minutes, stirring constantly. Remove from heat and cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)