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Berbere spice, beans, african 2 tablespoon hot hungarian paprika 2 tablespoon sweet hungarian paprika 1 tablespoon salt 1 teaspoon basil 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 1/4 teaspoon cumin 1/8 teaspoon each cinnamon, cardamon, 1 nutmeg, allspice, cloves, 1 fenugreek and tumeric 1 teaspoon each onion and garlic powder 1 (optional - i prefer fresh) If you start with whole spices and peppers, dry roast them in a heavy pan until they start to smell great (leave the basil, ground spices and salt out). Then throw everything into a clean coffee grinder, an grind into a uniform powder. The recipe will make 3 batches of Misir Wot (spiced lentil mush). For Misir Wot, cook 1 1/2 cups red lentils in 2 cups water for about a 1/2 hour. Then, saute a large finely chopped onion in a couple tbsp. olive oil in a large skillet until clear. Add a couple minced cloves of garlic, saute a little more, then put in 2 tbsp. berbere mix and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely disintigrate - about 1/2 hour again. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end. The recipe says "serves 8", but it's more like 4 in my house. :-) Philly Markowitz From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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