| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Berber |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Regular berberei; awazey berberei or hot berberei, (or various combinations of these spice ingredients) |
| 1 |
tb |
Garlic powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Cardamom |
| 1/4 |
c |
Chianti or merlot red wine |
| 2 |
tb |
Water |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
Note : "Dillik" is a thick hot sauce. It must be made with Abyssinian
"berberei" or its derivatives. This recipe is a "concentrate," so to speak.
This "dillik" can be diluted with water or olive oil to make a more
traditional "Awazey Sauce." To obtain "berberei," if there is an
Eritrean/Ethiopian restaurant in your city, call them to find out where to
obtain the spice. In Dallas, "berberei" and its derivatives can be
purchased from the Maru Grocery at 8353 Park Lane (a couple of blocks east
of Central Expressway). The telephone number is +214.373.6278. They provide
a mail-order service. There is another Maru Grocery in Houston at 6065
Bissonet Street (tel. +713.665.6662).
Stir together all the dry ingredients, and then stir in the liquids. Store
in a French canning jar or in the refrigerator. Dillik can be used to
flavor all sorts of recipes.
Posted to CHILE-HEADS DIGEST by "R.Solarion - Apollonius.Net"
<damis@apollonius.net> on Oct 10, 1999, converted by MM_Buster v2.0l.
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