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Ethiopian Berbere Spice Mix   Weight 250 gms   Price 18.75 $ USD     Quantity:     Description Ingredients: Chili Coriander cloves Cardamom Ajowan Allspice Black Pepper fenugreek Seed Cinnamon Ginger. This is an Ethiopian spice blend with a coarse earthy texture. It has a pungent yet fragrant spice notes and can be extremely hot depending upon the amount of chili included. Berbere is traditionally used on baked fish and other meats. In Western cooking the dry mix adds an enticing spiciness when rubbed onto red and white meats before roasting grilling barbecuing or pan-frying. Ethiopian Red Lentils Stew With Flat Bread Yield: 4-6 servings Ingredients for stew: 1 large or two medium onions finely chopped 2 tablespoon olive oil 4 cloves of garlic 1 ½ cups of red lentils 1 teaspoon fresh lemon juice 3 cups of water 1 teaspoon tomato paste 1/2 teaspoon black pepper ground ½ teaspoon salt 1/8 teaspoon thyme leaves 1/2 teaspoon Nigella Seed ground 1½ teaspoon Ethiopian Berbere Spice Mix ¼ teaspoon Green Cardamom ground ½ teaspoon Ajwan seed ground 2 tablespoon Ghee Ingredients for Ghee: 2 tablespoon butter 2 cloves of garlic pressed 1/8 teaspoon ground ginger 1/8 teaspoon fenugreek seed powder Ingredients for Flat bread: 1 cup of whole wheat flour 1 1/3 cup of white flour ½ teaspoon salt 1 teaspoon sugar ½ teaspoon yeast 1 cup of water 2 teaspoon Methi leaves First prepare the ghee and set a side until onion is brown. Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. When the surface is covered with foam stir gently and reduce the heat to the lowest possible setting. Add ginger fenugreek garlic and simmer for few minutes until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve and let cool. In a heavy-bottomed stockpot heat oil over medium heat. Add onion and sauté for 10 minutes or until brown. Add garlic and saute for 3 minutes. Add the Ghee butter and spices: Black pepper salt thyme Nigella seed Ethiopian Berbere cardamom and ajwan and saute for 3 minutes. Add tomato paste and fresh lemon juice and mix in. Last add the red lentils and water. Lower the heat and simmer covered for about 45 minutes. Cooks note: The secret of Ethiopian cooking is in the sauce making – it should be thick and season well. At the end of the cooking taste and adjust the seasoning. If sauce is too watery uncover the pan and let cook until thicken for 5-10 minutes. Serve the stew with Methi flat bread or pita bread or over rice. Methi Flat bread: In the bowl of a food processor combine the yeast sugar flour salt and Methi leaves. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl and cover with a damp cloth. Put in a warm spot to rise until double in size about 1 hour. When the dough has doubled in size punch the dough scrape it onto the counter and knead it lightly into a smooth ball. Cut into 6 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.     Quantity: