Saturday, January 12, 2008

Niter Kebbeh and Berbere

We had some friends over tonight and served up an Ethiopian feast. The house smelled great with the stews simmering away all afternoon. The following two recipes are the basis for most Ethiopian dishes. Niter Kebbeh is a spiced margarine that gives off a wonderful aroma when you saute onions in it. Berbere is a roasted spice mixture that is incredibly potent. I use it pretty sparingly since the kids can't handle too much heat. If you can handle it, by all means pile it on, but don't say I did not warn you.

Niter Kebbeh
- 1 lb margarine
- 1 small onion, small dice
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1/2 tsp tumeric
- 4 green cardamom pods, crushed
- 1 cinnamon stick
- 3 cloves
- 1/8 tsp nutmeg

1. Melt margarine over medium heat. Add all other ingredients, and simmer for 15 minutes.
2. Strain through a fine sieve and refrigerate.

- 1/2 cup cayenne
- 1/3 cup paprika
- 1 tsp each salt, poultry seasoning, ground ginger
- 1/2 tsp each garlic powder, ground fenugreek, ground cardamom, nutmeg
- 1/8 tsp each ground cloves, allspice

Preheat oven to 300 degrees
1. Mix spices in a cake pan. Roast in an oven for 15 mins, stirring every 5 mins.
2. Cool and store.