Inside The Spice House
We love to try out new recipes in The Spice House, testing different spice blends and discovering the history of these blends. This month we are bringing Berbere spice blend to the table, it is used widely in Ethiopian cuisine, a cuisine encompassing the exotic flavors of the old East African and Indian spice trade. Ethiopian food has a deliciously distinct fragrant profile marrying earthy, tart, sour, pungent and mostly spicy flavors, making it popular with curry lovers internationally.
Berbere (pronounced burr-burr-ay) is a complex seasoning with spicy sweet citrus notes and includes chili peppers (for the heat), fenugreek, cinnamon, ginger, cardamom, coriander and more. Used to flavour any combination of meat, vegetables and legumes, and most widely in Ethiopian traditional popular stews such as Doro Wat (chicken stew), Misir Wat (red lentil stew), Gomen Wat (Ethiopian vegetables), Sigs Wat (beef stew). Berbere can also be used as a dry rub before grilling or frying meat or fish, sprinkled on potatoes, and veggies before roasting and even on fruit!
When Berbere is combined with oil and mead or red wine, it makes a paste called ‘awaze’ which is served as a table condiment or can be mixed with yogurt as a dipping sauce!
In Amharic, Ethiopia’s state language ‘barbare’ means ‘pepper’ or ‘hot’ so not surprisingly Berbere spice gives Ethiopian food its significant kick!
Misir Wot is one of Ethiopia’s most popular vegetarian dishes, showcasing red lentils in such a way you will not be able to resist. It is a staple dish through Ethiopia and will be found on all Ethiopian restaurant menus.
Misir Wat (Ethiopian Spiced Red Lentils)
Ingredients
- 4 tablespoons niter kibbeh / olive oil (olive oil for plant based vegan)
- 1 large yellow onion, very finely diced
- 3 cloves garlic, finely minced
- 1 Roma tomato, very finely chopped
- 3 tablespoons tomato paste
- 2 tablespoons Bebere
- 1 cup red lentils, rinsed
- 2 1/2 cups vegetable broth
- Salt to taste
Note: Niter Kibbeh is a spiced clarified butter (ginger, garlic, spices)
Instructions
- Melt 3 tablespoons of the niter kibbeh / olive oil in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
- Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
- Add the lentils, broth and salt, bring it to a boil, reduce the heat to low, cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
- Stir in the remaining tablespoon of niter kibbeh / olive oil and berbere. Simmer for a couple more minutes. Add salt to taste.
- Serve with flat bread or rice.
Traditionally the Ethiopian stews are served with Ethiopian flat bread ‘injera’. We buy our flatbread from the local bakeries or make our own and will do an article on flatbreads soon to show you all how simple it is!
Our hand blended Berbere blend has no less than 18 different spices and is available online at the www.spiceandeasycyprus.com
