Ethiopian Style Wheat Berry Spread

Spice Profile: aleppo pepper, allspice, cardamom, cinnamon, cloves, coriander, fenugreek leaf, fenugreek seed, ginger, grains of paradise, nutmeg, onion, paprika, pequin chiles, red chile flakes

Chop 1 medium onion & add to a heavy bottom pot with 1 cup of wheat berries, 4 cups water & the full spice pack (2 tsp Stock+Spice berbere). Bring to a boil, cover, reduce heat, & simmer an hour or more, until very soft. Add 2 Tbsp lemon juice & salt to taste. Optional – hit it lightly with the immersion blender, if you wish. Serve as a dip, spread, or aside any number of veggie dishes! Here’s what I made:

• Carrots, boiled & mashed with coriander seeds, cilantro & plain Greek yogurt

• Beets & onion roasted & lightly pureed with curry powder & crushed tomatoes

• Spinach (1/2 the bag), chopped & blanched in boiling water for 10 seconds, then tossed with Greek yogurt, salt, & lemon juice. 

If you want to go further, try serving on Ethiopian Ingera flat bread, which is amazingly flavorful! I found Teff flour at my local Market Basket & used this online recipe. I look forward to practicing it more!