Berbere is an aromatic spice blend that is a cornerstone of Ethiopian cooking. While authentic berbere makes use of many harder-to-find ingredients indigenous to East Africa, this variation on the rub uses a variety of spices you can find at your local grocery store, or possibly already taking up space in your pantry. It works particularly well on salmon, but can add savory flavor to most meats.
- 2 teaspoons sweet paprika
- 1½ teaspoons kosher salt
- ½ teaspoon coriander
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ¼ teaspoon ground fenugreek
- ⅛ teaspoon nutmeg
In small bowl, combine paprika, salt, coriander, ground ginger, onion powder, fenugreek and nutmeg.
Sprinkle over salmon fillets, or protein of your choosing. Drizzle with 1 tablespoon canola oil. Rub spices and oil together to coat evenly.
“Sometimes, whites that carry some weight are super-useful in tricky pairings, particularly when other wines would get really get knocked around,” says Grubbs. From Sicily, Castellucci Miano’s 2014 Catarratto can hold its own. “This wine is generous without forsaking freshness, and the fact that Catarratto is Sicilian means that it has a natural ability to deal with the strong flavors and spices we associate with warmer, sunnier places.”