Berber blend
Berber blend (or Berbere) came to us from Ethiopian cuisine. This seasoning is based on a combination of several types of aromatic spices, which can vary from region to region and even from family to family.
Today, the Berber mixture (Berbere) is actively spreading around the world: it is added to meat and vegetable dishes, soups and even cereals. Many people like the combination of Berbere with boiled rice.
Due to the large amount of hot peppers, the original Berber mixture is very spicy in taste. Therefore, if you are not sure, it is better to play it safe and for the first time take two to three times less pepper than indicated in the recipe.
Preparing a Berber mixture (Berbere) is easy. It goes very well with many vegetarian and lean dishes, giving them flavor and supplementing them with useful trace elements.
Ingredients
- 2 tbsp. l. azhgon seeds
- 2 tbsp. l. black cumin
- 1 st. l. black peppercorns
- 1 st. l. cardamom seeds
- 1 st. l. Shambhala
- 1 st. l. coriander
- 1/2 st. l. allspice
- 1.5 tbsp. l. cloves plus
- 5 st. l. red pepper
- 1 st. l. ginger powder
- 1 st. l. turmeric
- 1 Art. l. paprika
- 1 st. l. cinnamon
Cooking
Step 1
To make a Berber mix, take 2 tbsp. l. azhgon seeds and black zira, 1 tbsp. l. black peppercorns, cardamom seeds, shamballa and coriander, 1/2 tbsp. l. allspice, 1.5 tbsp. l. cloves plus 5 tbsp. l. red pepper and 1 tbsp. l. ginger powder, turmeric, paprika and cinnamon. Put the first seven spices in a dry frying pan and fry for 2 minutes, stirring occasionally. Then add the rest (and a little more salt) and send to a mortar or coffee grinder. Store in an airtight container.