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This Ethiopian spice recipe makes enough for about three-fourths of a cup but if you need more, you can always double the ingredients. It takes about ten minutes to prepare and about five minutes to cook. You won't have to wait long at all before enjoying it on your favorite meal!

Let's Get Started!

The Ingredients To Gather:

2 teaspoons coriander seeds

1 teaspoon fenugreek seeds

½ teaspoon black peppercorns

6 cardamom pods

4 garlic cloves

3 allspice berries

½ cup dried onion flakes

5 chiles de árbol

3 tablespoons paprika

2 teaspoons kosher salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon grated nutmeg

The Step By Step Directions To Follow:

1. In   skillet, combine  coriander, fenugreek, peppercorns, cardamom, garlic, allspice over medium heat.  Toast until fragrant, 4 minutes.

2. Remove from  heat, allow  seeds to fully cool, place in  spice grinder or mortar with  onion flakes, chiles de árbol,  grind to  fine powder.

3. Transfer  powder to  bowl, whisk in remaining ingredients until fully incorporated.

Additional Notes:

Make sure to use it right away or  keep it in one of your well sealed containers somewhere that is cool and dark for no longer than six months.

Here are some ways you can use the spice:

 Ricotta Toast with a Kick
For a familiar starter with a bit of a twist, toast up some sourdough bread, then layer it with a smear of ricotta, a sprinkle of berbere, a shaving of lemon zest and slices of avocado. “From the ricotta, you have the sour; the lemon gives you that zing; and the avocado gives richness.

Warm Beef Tartare
“The texture of eating warm tartare is new for a lot of us, but it’s sexy in a way, because it’s smooth and silky,” Samuelsson promises. For a super-simple tartare, brown some butter in a pan with a little berbere. Take the pan off the heat, then drop in cubed beef for 10 or so seconds, just until it’s warm.

 A Simple Poke
Take sashimi-quality salmon or tuna, toss it with a touch of fish sauce and lime juice, and then finish it with a light coating of berbere to taste. Serve with chips, and it’s “game on,

A Smoky Rack of Lamb
Whisk a few egg yolks together with some whole-grain mustard, fresh herbs, soft cheese and berbere, and then thoroughly coat a rack of lamb. Roast at 400 degrees for 16 to 17 minutes, or grill outside. While the rack rests, whisk the drippings with oil and more berbere, “and that’s your dip. You don’t need any more sauce. The berbere gets smoky, and the rack crust gets even smokier.

 A Bright Fruit Finish
For a simple, cleansing dessert after a heavy meal, whisk some fermented honey with berbere, drizzle it over chopped pineapple and finish with a little coarse salt. The warm flavors and smoke play up the fermentation in the honey, and together with the acidity of pineapple help soothe an extra-full stomach.

Serve And Enjoy!

This Berbere spice is so easy and tastes so delicious, that it may just become your new favorite go to spice blend! Have you tried this spice before?

Let Us Know What You Thought!

Article Source: Tasting Table