Recipes Please - Using Ethiopean Berbere or Turkish Baharat

[James Harvey]

I just received a shipment of spice from my (non) local spice merchant and added a few new items above. All I can really find online are recipes that use them as rubs. Can anyone offer alternatives?

Thanks,

James

 

[Rita Y]

James, it might be helpful to know the ingredients of your Berbere rub. If you ordered it from Penzey's, here is their information:

"Berbere Seasoning - NEW - Awesomely hot and spicy North African-style hot pepper blend. Also known as peri peri or bere bere. No salt, no mild paprika, just a lot of Cayenne Red Pepper with the rich flavors of fenugreek and cardamom. It's not just hot, it's peri peri hot. Hand-mixed from: cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander."

My first thought might be to use it as a topping for naan or a similar Indian-style or Middle Eastern flatbread. You could also brush the tops of pita bread with butter, sprinkle with the Berbere Seasoning, and bake until lightly toasted. Before baking, split the pitas, coat one side with butter, then cut the circles into chip-size wedges (which would be good alongside a hummus dip). It would probably be good mixed into the cooking liquids for coconut rice. Mix it into a marinade for grilled chicken breasts. Just remember that it's HOT!

Our old friend Kevin Kruger has an excellent (and easy) recipe for hummus HERE. Possibly substitute the Berbere Seasoning for the za'atar. I'd have to taste the difference.

Calling Kevin, calling Kevin.....

Rita

 

[K Kruger]

Berbere (an Ethiopian spice blend) is typically used in wat - stew. There are numerous stews in Ethiopia, both vegetarian and not; much of Ethiopian cuisine consists of stews. Stews of red or yellow lentils, or chickpeas, or lamb, or chicken on the bone or beef are very common. In fact, if you go to any Ethiopian restaurant and then go to another, and then another, you will find virtually identical menus. For the hot food, the stews noted plus stewed collards and other cooked vegetables; possibly a cold vegetable or two; house made cheese; a raw minced beef dish called kifto.

Baharat is a spice blend used in many Arab cuisines. It is also used in stews (superb with eggplant) and can be found in marinades as well. It is often mixed with minced or ground meat that is cooked (often with onion) and served with or atop couscous, or mixed with ground meat (often lamb) as a filling for pies.

I'd be happy to write you a few recipes if you'll tell me the direction you'd like to go.

 

[K Kruger]

Oh,and yes, either works well in or on hummus.

 

[James H]

Kevin,

I would love a spicy ethiopian recipe using berbere, either a stew or with ground meat.

Thank you!!!!

 

[K Kruger]

Key Wat (Ethiopian Beef Stew)

1.5. lbs beef (chuck or other appropriate stew beef), cut into 1 inch cubes
3 T peanut or other neutral oil
2 T ghee or butter
1 medium-large onion, finely chopped
2 garlic cloves, minced or pressed
.5 t turmeric
2 t berbere
2 T tomato paste
.5 t sugar
2 c good beef stock (if using canned use 50-50 beef-chicken)
salt to taste

Heat the oil and ghee or butter in a pot over medium heat.
Gently sauté the onion until caramelized, stirring occasionally. Add the garlic, turmeric and berbere and cook 2 minutes stirring constantly. Add the tomato paste and sugar, mix well, and cook until thickened.

Add a little of the stock to make a paste, stirring well to combine. Add the remaining stock and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce reduced. Adjust salt and berbere if needed.


Serve with injera or, alternatively, rice.


T=tablespoon; t=teaspoon; c=cup

 

[K Kruger]

Koshari (a ubiquitous Egyptian dish)

2 c small pasta like small shells, small macaroni, etc.
1 c brown or green lentils (I like green here)

1 garlic clove
1 bay leaf
1 t cumin
1 c rice

salt to taste

1 can chickpeas, drained and rinsed

1 T neutral oil
1 onion, chopped
2 cloves garlic, minced or pressed
1 can diced tomatoes, puréed (or crushed tomatoes or tomato sauce)
2 t baharat
1 T red wine vinegar
Aleppo pepper or crushed red pepper
salt to taste

2 T oil
2 onions, thinly sliced
Pinch sugar

Bring a pot of salted water to boil for the pasta, a couple cups of salted water to boil for the rice, and a couple cups salted water plus the garlic, cumin and bay leaf to boil for the lentils. When the lentils are just done add the drained and rinsed chickpeas; simmer a minute then drain, discarding the garlic and bay leaf.

Drain the pasta. Combine the pasta, rice and lentil-chickpea combo in a pot. Cover to keep warm.

Meanwhile make the sauce: Heat the oil in a pot or pan over medium heat. Sauté the onion till soft. Add the garlic and cook until fragrant, a minute or so. Add the puréed tomatoes, baharat, vinegar, Aleppo and salt. Bring to a boil. Reduce to a simmer and cook for 20 minutes. Adjust seasoning.

While the sauce is simmering, heat oil in a pan over medium heat and add the thinly sliced onion and the pinch sugar along with a little salt. Cook, stirring as needed, until caramelized.

To serve, scoop a large portion of the pasta-rice-legume mixture onto a plate. Top with some sauce. Top the sauce with caramelized onion.

 

[James H]

Awesome...thank you!