Berbere

Title:
Berbere

Yield:
1 Servings

Categories:
Rubs




Ingredients:





     2 ts Whole cumin seeds


     4    Whole cloves


   3/4 ts Black cardamom seeds


   1/2 tb Whole black peppercorns


   1/4 tb Whole allspice


     1 tb Fenugreek seeds


   1/2 tb Whole coriander seeds


    10 sm Dried red chilies


   1/2 tb Grated ginger


   1/4 tb Turmeric


     1 tb Salt


 2 1/2 tb Sweet Hungarian paprika


   1/8 tb Cinnamon


   1/8 tb Ground cloves






 In a small frying pan, on a low heat, toast cumin, cloves, cardamom,


 peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring


 constantly. Remove from heat & cool for 5 minutes. Discard stems from


 chilies. In a spice grinder or with a mortar & pestle, finely grind


 together the toasted spices & chilies. Mix in remaining ingredients. Store


 in refrigerator in a well sealed jar.


 


 >From the "Sundays at Moosewood Restaurant" cookbook.


 Posted to bbq-digest by RockMc@aol.com on Jun 1, 1998