Berbere

በርበሬ / berbere

Flavor and role: Ethiopia's signature spice blend of dried red chilies with fenugreek, coriander seeds, cardamom, ginger, cloves and more. Hot and deep with a slightly sweet aroma.
Typical dishes and uses: Misir wat (lentil stew), doro wat (chicken stew), tibs. In this book: misir wat.
Substitutes: 1 tbsp berbere = 2 tsp paprika + ½ tsp cayenne + a pinch each of ginger, coriander seeds, cardamom, cinnamon and fenugreek.
Storage: In an airtight container in a cool, dark place. Blends are best used within 6 months; home-toasted and ground blends are most fragrant for 1-2 months.
Main countries: Ethiopia · ER
Used in this book: Misir Wat (Ethiopian Red Lentil Stew)Doro Wat Genfo Shiro Wat Doro Wat with Homemade Niter Kibbeh and Honey-Wine Finish Doro Wat Ramen with Berbere Chicken and Ajitama Doro Wat Egg Muffins with Berbere Onion Jam Genfo with Homemade Niter Kibbeh Berbere Brown Butter Barley Polenta with Garlic Mushrooms (Ethiopian × Italian)Crispy Genfo Bites with Hot Honey Berbere Butter Crispy Kik Alicha Patties with Berbere Yogurt Dip Misir Wat with Homemade Niter Kibbeh Berbere Lentil Ragù Rigatoni Misir Wat Lentil Toast with Jammy Egg Tegabino Shiro with Toasted Chickpea Flour and Niter Kibbeh Shiro Pasta e Ceci with Berbere and Rosemary (Ethiopian x Italian)Crispy Shiro Fries with Awaze Yogurt Dip Awaze Tibs with Homemade Niter Kibbeh Awaze Tibs Tacos with Ayib-Style Lime Crema (Ethiopian × Mexican)Berbere Butter Tibs Rice Bowl

Updated 2026-10-10