One of our favorite dishes enjoyed at Desta Ethiopian Kitchen was Miser. Red lentils stewed in a rich spicy berbere sauce with onion, garlic, and ginger. I set out to recreate this warm and flavorful dish from the ground up.
Here is my version of the Berbere spice blend (pronounced burr-burr-ee and meaning “hot”). I slightly adapted this recipe from Epicurious according to the spices I had on hand and reduced it by half.
- 2 Tbl. Peri Peri or ground Serrano pepper
- 4 Tbl. paprika
- 1 tsp. salt
- ½ tsp. ginger
- ¼ tsp. ground cardamom
- ¼ tsp. ground fenugreek seed or yellow mustard
- ¼ tsp. nutmeg
- pinch clove
- pinch garlic powder
- pinch cinnamon
- pinch allspice
- Combine all spices and store in an air tight container.
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