Berbere Kifto

This recipe and others can be found in the book excerpt

by Dave DeWitt and Nancy Gerlach 

Ingredients

Berbere Paste:

• 3 teaspoons ground cayenne chile

• 2 tablespoons onion powder

• 2 teaspoons ground ginger

• 1 teaspoon ground cardamon

• ½ teaspoon salt

• ½ teaspoon fenugreek

• ½ teaspoon ground cinnamon

• 1/4 teaspoon cumin seed

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon each nutmeg, allspice, turmeric, and cloves

• 1 teaspoon minced garlic

• 2 tablespoons chopped purple onion

• 2 tablespoons dry red wine

• 3 or more tablespoons vegetable oil, peanut preferred

The Kifto

• 1 ½ pounds lean ground beef

• 1 recipe berbere paste, above

• 3 tablespoons minced purple onion

• 1 teaspoon ground cloves

• 1 egg, beaten

Instructions

To make the paste, combine all the ingredients, except the oil, in a blender or food processor and with the motor running, slowly add just enough of the oil to form a paste.

Combine all the ingredients for the kifto in a bowl and mix well. Form into small balls, slightly elongated, and place on skewers.

Grill over a medium hot fire for about 8 minutes until cooked through. Cut open a sample to check for doneness.