Ethiopian Lentils With Berebere Spice Mix Recipes

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

ETHIOPIAN LENTILS WITH BEREBERE SPICE MIX

Steps:

• LENTILS:.
• Bring lentils and broth to boil and simmer 10 minutes.
• Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
• Serve with ground black pepper to taste.
• For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
• BEREBERE SPICE MIX:.
• Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
• Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
• NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
• NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
• Yield: 6 to 10 servings.

CRISPY BERBERE CHICKEN WITH ETHIOPIAN LENTILS

Steps:

• If using whole seeds for the Berbere spice mix, lightly toast the Cumin Seeds (2 teaspoon), Whole Coriander Seeds (1 teaspoon), Cardamom Seeds (1 teaspoon), Fenugreek Seeds (1 teaspoon) and Black Peppercorns (1 teaspoon) on the stove top in a skillet for 2 to 3 minutes.
• Grind the toasted seeds, Ground Ginger (1/2 teaspoon), Ground Cloves (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Allspice (1/2 teaspoon), Sweet Paprika (3 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Ground Turmeric (1 teaspoon) and Salt (1 teaspoon) using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
• In a medium heavy-bottom​ pot or dutch oven, saute Onion (2 cup), Carrot (1 cup), Garlic (5 clove) and Fresh Ginger (1 tablespoon) in Olive Oil (2 tablespoon) until tender, about 5 to 7 minutes.
• Add Berbere Spice Mix (2 tablespoon) and sauté 2 to 3 minutes.
• Add French Green Lentils (1 cup), Tomato (1 cup), Salt (1 teaspoon), and Water (3 cup). Bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
• Pat the Skin-On Chicken Thigh (6) dry. Use Kosher Salt (to taste) to season all sides. Generously rub each piece with Berbere Spice Mix (2 tablespoon). Feel free to use more if needed.
• Heat Olive Oil (1 tablespoon) in a heavy bottom skillet, on medium high heat, place chicken skin side down and sear until it is crispy and golden, about 6-8 minutes.
• Turn over and turn heat down to medium, searing for 2 to 3 minutes.
• Place in a 400 degrees F (200 degrees C) oven until internal temperature reaches 165 degrees F (75 degrees C), about 10 to 15 minutes. Serve over a bed of Ethiopian lentils, and garnish with Italian Flat-Leaf Parsley (to taste).