22 berbere recipes

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

African spice and herb mixture. Classic Ethiopian style flavors to spice up your meals.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

A traditional Swiss dessert from Bern featuring fresh blueberries folded with buttery croutons, browned flour, cinnamon, and whipped cream, crowned with homemade sour cream ice cream. Rustic, elegant, and unforgettable.

Homemade eggnog made from scratch with bourbon, rum, and folded egg whites for a light, frothy pour. A boozy holiday classic served ice-cold with fresh nutmeg grated over every cup.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.