Ethiopian Berberé is a hot and flavorful mix of more than a dozen ingredients. It can be used as a dry or wet rub on roasted meats or tofu. Add it to stews and sauces for a bold and full flavor profile. Subtle flavored dishes such as beans, lentils and potatoes will be transformed into a true delight. This is a hot spice which can be used judiciously or with recklessness depending on your mood.
Certified USDA Organic, Certified Kosher, Gluten Free, Non-GMO 80 gm (2.8 oz) of Spice in a Reusable Tin
4 out of 5 Heat
Ingredients: Paprika, Black Pepper, Coriander, Nutmeg, Ginger, Ajwain, Allspice, Birdseye Chili, Fenugreek, Cardamom, Clove, Himalayan Pink Salt, Onion, Garlic
Lemon Tahini Zucchini Boats
1-2 medium-large zucchini
1 small/medium fresh beet
1-2 tbsp melted coconut oil (butter or ghee will work as well)
1 tsp Ethiopian Berbere
Optional dressing ingredients below.
- Slice the zucchini in half lengthwise, scoop out the seeds, brush on coconut oil (also could use ghee or melted butter) and add salt and pepper.
- Next, dice beets, toss in coconut oil (you could also use melted butter or ghee), Ethiopian Berbere, salt and pepper.
- Roast in oven at 425 degrees for about 40 minutes.
- When the veggies are soft, pull them out, fill the zucchini with the beets and drizzle with lemon tahini dressing.
For the dressing, blend:
2 Tbs tahini
2 Tbs olive oil
Juice of 1/2 lemon
1 tsp raw honey
salt and pepper to taste