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@@@@@ Now You're Cooking! Export Format Berbere none 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 ** Exported from Now You're Cooking! v5.57 ** |
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