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5 tablespoons
Easy
Published 1999
This complex blend from Ethiopia and the Arabian Gulf States bears a close resemblance to the masala mixes of India and is used in much the same way as a coating for fried meats, in stews, in soups and with baked fish. Bring your next barbecue to life with it!
Dry-roast whole spices over gentle heat until aromatic and just beginning to colour. Cool. Grind to a fine powder, then mix in remaining spices. Store in a sealed jar.