Berbere Spice Blend
Berbere is an Ethiopian spice blend with a complex profile of chili, fenugreek, and cloves. It gives smoked meat a deep red color and a warm, spicy aroma with slightly bitter undertones. Traditionally used in Ethiopian and Eritrean cuisine, it is excellent as a rub for beef or lamb.
Ingredients(for 1 kg)
Instructions
Prepare Spice Blend
10 minutesToast fenugreek in a dry pan over medium heat for 2 minutes until it smells slightly nutty. Grind all spices together in a mortar or spice grinder to a fine powder.
Rub and Marinate
8-24 hoursMix the berbere blend with 2 tablespoons of olive oil per kg of meat to form a paste. Pat the meat dry, rub all over with the paste, and marinate covered in the refrigerator.
Smoking
4-8 hoursPreheat the smoker to 115-130 °C. Use oak and apple wood chips. Smoke the meat until a core temperature of 85-90 °C is reached. The deep red berbere crust develops intensely during smoking.
Rest and Serve
15 minutesRest the finished meat for 15 minutes. The crispy berbere crust should be deep red to dark brown. Serve with injera bread or flatbread.
Pro Tip
Briefly toast fenugreek seeds in a dry pan before processing to reduce their bitterness and intensify their nutty aroma.
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