| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Berber |
Seasoning |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Hot Hungarian paprika |
| 2 |
tb |
Sweet Hungarian paprika |
|
|
(or use your own dried sweet/hot red peppers; ground) |
| 1 |
tb |
Salt |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground black pepper |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Cardamon |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Allspice |
| 1/8 |
ts |
Cloves |
| 1/8 |
ts |
Fenugreek |
| 1/8 |
ts |
Tumeric |
| 1 |
ts |
Onion powder (optional – I prefer fresh) |
| 1 |
ts |
Garlic powder (optional – I prefer fresh) |
INSTRUCTIONS
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). (See recipe for "Misir Wot".) Philly Markowitz
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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