Berbere Recipe – Eats Now

Name: Berbere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 4 whole cloves; 3/4 teaspoon cardamom seed; 1/2 teaspoon whole black peppercorn; 1/4 teaspoon whole allspice; 1 teaspoon fenugreek seeds; 1/2 teaspoon coriander seed; 8 -10 small dried red chilies; 1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot; 1/4 teaspoon turmeric; 1 teaspoon salt; 2 1/2 tablespoons sweet Hungarian paprika; 1/8 teaspoon cinnamon; 1/8 teaspoon ground cloves

Servings: persons

2 teaspoons cumin seeds
4 whole cloves
3/4 teaspoon cardamom seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seed
8 -10 small dried red chilies
1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves

1
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
2
Remove the pan from the heat and cool for 5 minutes.
3
Discard the stems from the chiles.
4
In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
5
Mix in the remaining ingredients.
6
Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 4 whole cloves, 3/4 teaspoon cardamom seed, 1/2 teaspoon whole black peppercorn, and more.

Yes, Berbere falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Berbere

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