berbere

The sauce in this dish gets its kick from berbere, an Ethiopian chili powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.

Beef Tibs Recipe

unsalted butter

medium onions, chopped medium (about 2 cups)

inch knob ginger, minced, about 2 tablespoons

garlic, minced, about 2 tablespoons

berbere (see note)

Kosher salt

beef sirloin,

vegetable oil

lemon juice,

Melt niter kibbeh or butter in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly. Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.

Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.

Toss beef with warm sauce, stir in lemon juice, and serve immediately.

Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!

Berbere (Ethiopian Spice Blend)

coriander seeds

cumin seeds

fenugreek seeds

black peppercorns

allspice berries

green cardamom pods

cloves

chilies

sweet paprika

salt

nutmeg

ginger

cinnamon

turmeric

In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.

Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.

Store in an airtight container in a dark place.

Ethiopian Asa Tibs &amp; Berbere Spice Mix is a delicious fried fish treat for any party. The ubiquitous Ethiopian spice blend is so versatile and can be used with any variety of foods.

Ethiopian Asa Tibs

monkfish (or your favorite white flesh fish)

salt (to taste)

oil (for frying)

onion

garlic

small chiles

juice of 1 lime

Sprinkle berbere over fish and leave for 1 hour to marinate.

Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt.

Add onions and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute.

Return fish to the pan. Add lime juice and toss to combine.

Serve with lime and an extra garnish of more berbere.

This is a great way to spice up your fish. The onions add sweetness, while the turmeric, Berbere spices, ginger and jalapenos take it to another level. If you like robust heat and flavor, you&#39;ll love this Ethiopian recipe.

Ethiopian Spicy Fish Stew (Asa Wat)

white fish

red onion (finely chopped)

vegetable oil (divided)

garlic (minced)

tomatoes (chopped)

tsp turmeric (divided)

tbsp. Berbere spice blend ((optional))

jalapeno peppers

Sprinkle 2 tsp turmeric over fish; set aside.

Dry-fry onion in a non-stick frying pan for about 15 minutes or until softened and just turning brown, stirring often. Add a little water if the onion starts sticking to the pan. Add 2 tbsp oil and when hot, stir in the garlic, ginger, Ethiopian Berbere and and the 2 extra teaspoons of turmeric and cook for about a minute, then add tomatoes. Cover and cook for 15 minutes or until the sauce has thickened.

Meanwhile, heat remaining 2 tbsp oil in another pan and fry fish until golden. When fish is cooked, add to tomato sauce and heat through. Serve with rice or couscous.

Enjoy this baked vegan Ethiopian-inspired mac and cheese. It&#x27;s made with an injera chip crumb topping, but can be made with bread crumbs. Choose a berbere spice blend where the first ingredient is not cayenne pepper for best results.

Vegan Berbere Mac and Cheese

lb elbow macaroni*

tbsp oil

cashews

potato,

1-2 carrots, peeled and diced (1/2 cup)

garlic, roughly chopped

water

tbsp berbere (see note)

salt,

tsp turmeric (for color, optional)

oz vegan cheddar style cheese

injera crisp crumbs*

Preheat the oven to 375 ºF.

Cook the pasta according to package directions, undercooking...

Cook the pasta according to package directions, undercooking by 1-2 minutes. Drain and set aside.

Heat the tablespoon of oil in a large...

Heat the tablespoon of oil in a large pot over medium heat. Add the cashews, potato, carrots, and garlic and sauté until the cashews are golden in spots, about 2 minutes.

Stir in the berbere, salt, and turmeric and...

Stir in the berbere, salt, and turmeric and let toast for 30 seconds. Add the water and bring to a boil. Turn the heat down to low, cover the pot, and let simmer until the potatoes and carrots are very soft, about 10 minutes but may take longer if the vegetables are cut larger.

When soft, transfer the mixture to a blender...

When soft, transfer the mixture to a blender and blend until smooth. Pour back into the pot and add the vegan cheese. Heat over low until the cheese has melted. Taste and adjust seasoning if needed.

Combine the cheese sauce and the cooked pasta...

Combine the cheese sauce and the cooked pasta and transfer to an oven safe dish such as a casserole dish or cast iron skillet (I used a 9-inch cast iron skillet).

Pulverize injera crisps (or see note below for...

Pulverize injera crisps (or see note below for substitution) in a food processor to make crumbs. Cover the top of the mac and cheese with the crumbs.

Bake for about 15 minutes or until the...

Bake for about 15 minutes or until the mac and cheese is hot and bubbly and top is crispy. Enjoy!

Top 5 berbere recipes from across the web

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Top Tags

Beef Tibs Recipe

Berbere (Ethiopian Spice Blend)

Ethiopian Asa Tibs

Ethiopian Spicy Fish Stew (Asa Wat)

Vegan Berbere Mac and Cheese

Top 5 berbere recipes from across the web

The most viewed berbere recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Tibs Recipe

Berbere (Ethiopian Spice Blend)

Ethiopian Asa Tibs

Ethiopian Spicy Fish Stew (Asa Wat)

Vegan Berbere Mac and Cheese

The most viewed berbere recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine