How to make traditional Ethiopian Berbere with 13 whole spices የበርበሬ አስራር #madocreate #ማዶ
Berbere is a traditional Ethiopian spice blend that is at the heart of Ethiopian cuisine. The flavor is best described as hot and spicy, with earthy, aromatic, and slightly sweet undertones. It is made out of dried chili peppers (Capsicum Annuum ) and 13 other spices. Because authentic berbere can be hard to find, for this video we use a traditional family recipe passed down from our great grandmother.
In Ethiopia, Berbere is used in many ways but most famously to flavor meat or vegetable stews. It is also used to make awaze (a fiery spice paste), great for marinating and barbecuing meat and also as a dipping sauce.
For a non-Ethiopian preparation, it can be used in many creative ways to enhance western dishes. Examples include; making delicious pasta sauce, vegetarian omelet, dipping sauces, and marinating various meats, tofu, and fish. Once you use it, you might find you can’t live without it!
Ingredients
3 bag of (each 7.5 oz or 212g) Anaheim, California Red Chiles, or Chile Seco del Norte (Mild)
Note: If you like medium to hot flavor you can substituted 1 bag for Guajillo Dried Red Chile. The chiles should be tough, yet slightly bendable with no discoloration or light spots. They should also be uniform in color and evenly dried.
1 cup dried shallots
1 cup dried garlic
1 cup dried ginger
1 cup black caraway seeds (Nigella seed)
1 cup Carom seeds (Ajwain)
1 cup Coriander seed
1 Tablespoon cinnamon
1 Tablespoon dried Rosemary
1 Tablespoon Ethiopian basil
1 Tablespoon black cardamom
1 Tablespoon fenugreek
1 Teaspoon rue seed
1 Teaspoon ground cumin
Instructions
Clean the Red Chilies under running water to remove any dust or debris, then pat and air dry until it is completely dry. (overnight )
Cut the stems and split the chilies down the side and remove the seeds from the peppers. Wear gloves if you have sensitive skin, to prevent the oils from getting on your hands.
If you enjoy hot and spicy flavors, leave a few of the seeds in while de-seeding the chilies.
Heat a skillet over high heat and roast until it starts to become fragrant.
Stir occasionally for about 5 minutes. This will help to release the natural oil and aroma. Do not burn so as to avoid an acidic taste.
Transfer it to a bowl and allow to cool completely.
Place each spice separately in the skillet and roast until fragrant. Shake the pan regularly to prevent scorching. Remove and let it cool completely with the rest of the chili pepper.
Once cooled, grind the combined chili peppers and whole spices, in a spice or coffee grinder.
Sift the powder and process the remaining chunks until only a fine powder remains.
Add all ingredients to a mixing bowl and whisk together. Store the Berbere in an airtight container for up to 1 year.
የውጭ ሀገር የበርበሬ አስራር በ13 ቅመማ ቅመም
የኢትዮጵያ የበርበሬ ቃሪያ የማናገኝ ሰለሆነ የቅርብ አማራጩ ዓይነት
California Red Chiles ወይም Chile Seco del Norte የሚባለውን ለስለስ ያለ የቃሪያ ዘርያ መጠቀም ይቻላል ፡: በርበሪያችን ትንሽ ቀላ ያለ አና ቃጠል እንዲያደርግልን ከፈለግን አንደኛውን እሽግ Guajillo Dried Red Chile በሚባለው መቀየር ይቻላል ፡:
እነዚህን የበርበሬ ቃሪያ ስንገዛ በጥንቃቄ እንፈትሸው፡ : አደራረቁ ለስለስ ያለ መሆን አለበት በጣም የደረቀ እና የተስባበረ ከሆነ የቆየ ቃሪያ ነው:: የቃሪያው ቀለም አይነት የተመሳስለ መሆን አለበት::
ዥንጉሩርና ነጠብጣብ ያለበት እንዲሁም በጣም የደረቀ ከሆነ የበርበሬውን ጣዕም ይቀይረዋል::
አስፈላጊ ጥሬ ዕቃ
3 የታሽገ የደረቀ ቀይ የበርበሬ ቃርያ ( ከላይ የተፃፈውን ያንብቡ)
(የአንዱ ክብደት መጠን 7.5 oz or 212g
1 ስኒ የደረቀ ቀይ ሽንኩርት
1 ስኒ ነየደረቀ ጭ ሽንኩርት
1 ስኒ የደረቀ ዝንጅብል
1 የሾርባ ማንኪያ ጥቁር አዝሙድ
1 የሾርባ ማንኪያ ነጭ አዝሙድ
1 የሾርባ ማንኪያ ድንብላል
1 የሾርባ ማንኪያ ቀረፋ
1 የሾርባ ማንኪያ የደረቀ ጥብስ ቅጠል
1 የሾርባ ማንኪያ በሶ ብላ
1 የሾርባ ማንኪያ የተፈለፈለ ኮረሪማ
1 የሾርባ ማንኪያ አብሽ
1 የሻይ ማንኪያ የጤና አዳም ፍሬ
1 የሻይ ማንኪያ ኩማን
የበርበሬውን ቃሪያ በደንብ ማጠብና ማድረቅ፡ :
በደንብ ሲደርቅ ቀንጥሶ ቀንጥቦ እየኮረኮሩ ብርኩማውን እያወጡ ፌሬውን በደንብ ያራግፉ፡ ፡ ስብርብርም ያድርጉት ለበርበሬው ልዩ የማቃጠል ጣዕም እንዲስጥው ትንሽ ፍሬ ያስቀሩ::
የበርበሬውን ቃሪያ ዝቅ ያለ እሳት ላይ ወፈር ባለ መጥበሻ ላይ ማመስ፡:
አዳይቃጠል ይጠንቀቁ
ከላይ የተጠቀሱትን አስፈላጊ ግባቶችን እና ቅመማ ቅመሞችን ተራ በተራ ያምሱት፡:
እንዲሁም የጨው ተጠቃሚ ከሆኑ አንድ የሾርባ ማንኪያ ጨው ማመሱን አይርሱ፡
ይህንን ሁሉ ሲያምሱ እንዳይቃጠልቦት ጥንቃቄ ይውስዱ፡:
ሁሉንም አንድ ላይ ይቀላቅሉና በቅመም መፍጫ ወይም በቡና መፍጫ ይፍጩት፡: የተፈጨውን ይንፉት፡ :
በዚህ መልክ የተዘጋጀውን በርበሬ መክደኛ ባለው ዕቃ ውስጥ በደንብ ማስቀመጥ::
ይህን የበርበሬ አዘገጃጀት በቀላሉ ዘዴ ለማዘጋጀት መርጠን ነው እንጂ እንደእናቶቻችን ሙያ ቢሆን የደረቀው በርበሬ ከአስፈላጊ ግባቶች ጋር ተደልዞ ፤ ግጥም ባለው ዕቃ ውስጥ ያድርና በተቀጣዩ ቀን ብትን ብሎ ይስጣል ከዚያም በደንብ ከደረቀ በሓላ ይታመሳል ሌሎች ቅመሞችም ተራ በተራ ይታመሳሉ ከዚያ ሁሉም በአንድ ላይ ይፈጫሉ ማለት ነው
እንዲህ ብናዘጋጅ መልካም ሆኖ ሳለ ግን በውጭ ሀገር ለምንኖር የግዜና ቦታ ሰለሚገድቡን ይህንን በአጭር መልኩ ተዘጋጅታል
ይህ የበርበሬ የአዘገጃጀት ብዙ ስራ ለሚመስለው ሰው ደግሞ ሌላ የአዘገጃጀት ዘዴ ስላለን በአስፈላጊው ግዜ እናቀርባለን::
ይህንን የመሳሰለውን ሙያ ለትውልድ ያስተላለፉልን በጥበብ በስርአት በወግ በሙያ የታነፁትን እናቶቻችን እጅጉን የተመስገኑ ናቸው::
እኛም ይህንን አጋጣሚ በመጠቀም ውድ እናታችንን እናመስግናታለን::
Ethiopian Food - Mekelesha Wot Kimem Recipe Amharic English Finishing Spice - Injera
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Mekelesha or Kimen Wot is a blend of 7 spices - Korerima - Cloves - Cinnamon Sticks - Whole Black Pepper - Cumin - Nutmeg - Timiz / Indian Long Pepper
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???? Silsi (Tomato and Berbere Sauce) Recipe Ethiopian
#vegan #Ethiopianfood #Eritrianfood
Hello Beautiful Souls!!
If you were directed from the Hilber Recipe (fenugreek, lentil, fava beans cream) welcome come back! if not and are interested here is the link
This one is Emaye's (my mom) recipe. I am sure you are going to love this sauce, traditionally its eated with Hilbet (fenugreek, lentil, fava beans cream) but the choice are endless including: base for morning fir fir, misir wot, Ater kik and many more vegan beyaynetu, in addition some use it as a pasta sauce.
I you have any question please comment below and check back the description box for updates.
Have an awesome day!!!!
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Here are the ingredients:
1/4 cup Olive oil
2 Onions
1 Carrot
1 tbsp Tomato Paste
5 Tomatoes
6 Cloves Garlic
2 tbsp Berbere
1/4 cup water
Salt and Pepper
Timiz powder (optional) (timiz is Ethiopian long black pepper)
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Notes: puree the tomatoes and garlic together
1-2 tbsp water may be added after berbere if it tend to stick to the pot