Recipe - Berbere

2 teaspoon Whole cumin seeds
4 Whole cloves
Three fourths teaspoon Black cardamom seeds
One half tablespoon Whole black peppercorns
One fourth tablespoon Whole allspice
1 tablespoon Fenugreek seeds
One half tablespoon Whole coriander seeds
10 small Dried red chilies
One half tablespoon Grated ginger
One fourth tablespoon Turmeric
1 tablespoon Salt
2 One half tablespoon Sweet Hungarian paprika
1/8 tablespoon Cinnamon
1/8 tablespoon 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 bbqdigest by RockMc@aol.com on Jun 1, 1998