From "Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond" © 2025 by Tevletz Barhany-John. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
This flavorful, aromatic seasoning blend says a lot about the cook who mixes it. I regard this spice mixture less as a formula and more as a way to express myself. I start mine with plenty of dried chili pepper, as is traditional, but then I add a healthy dose of korarima, because I love the nutty, herbal notes it adds. My mother's berbere was heavy on serrano pepper, basil, and tiny nigella seeds, infusing her cooking with a signature spicy bite. While I welcome the growing number of grocery stores that carry berbere in the spice section, I find that many of them overdo it on the paprika and cumin, giving food a much flatter taste. Feel free to use my recipe as a starting point for yours, adding more of any flavors you want to emphasize, while decreasing or omitting any you may dislike.
In a small bowl, mix all the ingredients together and transfer to an airtight jar. Store at room temperature for up to 6 months.
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