ethiopian recipe

Mekelesha Spice Blend

tbsp Korerima (Ethiopian Black Cardamom) Seeds

tbsp Black Peppercorns ((I recommend Tellicherry))

2 inch Cinnamon Sticks

tbsp Cumin Seeds

tbsp Whole Cloves

tsp Ground Nutmeg

Combine all ingredients except ground nutmeg into a small skillet.

Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn.  Once toasted, transfer to a small plate or bowl to cool completely.

Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind until you achieve a fine powder consistency.  Add ground nutmeg and pulse a few times to combine.  Transfer entire spice blend mixture to storage container.

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!

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Mekelesha Spice Blend

Vegan Berbere Mac and Cheese

Top 2 ethiopian recipe recipes from across the web

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

Top Tags

Mekelesha Spice Blend

Vegan Berbere Mac and Cheese

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