Makes 4 cups This bold tasting spread/sauce from Georgia will have your mouth asking “What is in this!” I couldn’t decide what it reminded me of, which I find exciting (trying new flavors is the purpose of eating the world, A-Z!). The bold flavor of cilantro and walnut are the main body of flavor, with an earthy, almost bitter note from the spices. You can knock the bitter profile back a bit if you use less fenugreek seeds. Adapted from The Silk Road Gourmet: Volume One: Western and Southern Asia. Ingredients: 1 bunch cilantro, including stems 4 cloves garlic 2 cups walnuts, chopped 2 cups stock (chicken is traditional, but vegetable is fine for a vegan recipe) 1/4 cup lemon juice 1 1/2 tsp ground coriander 1 1/2- 1 Tbsp fenugreek seeds (add to taste) 1 tsp ground turmeric salt pepper Method: Welcome to Georgia – this picture shows so many of the characteristic flavors of this beautiful country. First, blend together the washed cilantro (stems and all) with walnuts, garlic, lemon juice, and stock. …
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Makes about 3 Tbsp Ever take a bite of food and know exactly what country the food is from? Ever wonder why? Usually it’s because the food is loaded with typical, regional herbs and spices. The food of Georgia (the country) is no different. This Georgian five spice can be used in almost any dish thanks to it’s agreeable combination of grassy herbs like coriander, savory, bay leaf and dill – along with a hit from subtly bitter fenugreek seeds (whose flavor you’ll recognize from curry powder). Side note – Before Khmeli-suneli I had never tried savory. I rather like it – the flavor is a little like thyme with a hit of mint. This happy herb would be lovely in a salad dressing. Adapted from The Silk Road Gourmet: Volume One: Western and Southern Asia Ingredients: 2 tsp fenugreek seeds 2 dried bay leaves 1 Tbsp ground coriander 1 Tbsp dried savory 1 1/2 tsp dried dill 1/2 tsp pepper Method: Add fenugreek seeds and bay leaves to spice grinder. Blend until powdered. This …
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Makes about 1/4 cup Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream. This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like. If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with. Ingredients: 2 tsp black peppercorns 2 tsp ground turmeric 2 tsp coriander seeds …
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Berberé is a spicy and savory spice mixture used all over Eritrea and Ethiopia. This blend goes well with chicken, beef, or lamb, and would also be great with lentils and other legumes. I’ve used it with our Doro Wat (chicken stew) and Awaze Tibs (lamb stew) recipes. A few sprinkles would also be great in our Lentil Wat. Makes about 1/4 cup Ingredients: 3 cloves 1/2 tsp coriander seeds 1/2 tsp fenugreek seeds 1 tsp cumin 1 Tbsp paprika 1/4 tsp peppercorns 1/4 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground turmeric 5 whole allspice balls 1/4 tsp cardamom seeds (removed from pods) 1/8 cup chili powder Method: Heat the spices in a clean, dry skillet to toast them. Once cool, grind them in batches. Keep going until most of the stragglers get ground up! Hey, that’s my sister! Enjoy. Berberé |Hot East African Spice blend Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Berberé is a spicy and savory spice mixture used all over Eritrea and Ethiopia. This blend goes well with …
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