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Berbere

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2 teaspoons Whole cumin seeds
4 whole cloves
3/4 teaspoon Black cardamom seeds
1/2 tablespoon Whole black peppercorns
1/4 tablespoon Whole allspice
1 tablespoon Fenugreek seeds
1/2 tablespoon Whole coriander seeds
10 small Dried red chilies
1/2 tablespoon Grated ginger
1/4 tablespoon Turmeric
1 tablespoon Salt
2 1/2 tablespoons 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 the AZstarnet BBQ Mailing List by RockMc@aol.com on Jun 1, 1998.

Yield: 1 serving

Preparation Time: 0:00


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