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EthiopianAuthentic Cuisine

Mekelesha

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Mekelesha

Mekelesha, a cherished blend in Ethiopian kitchens, finds its place in the final moments of cooking. It is traditionally incorporated into alicha, lentil stews, and other mild dishes, just before they make their way to the table. This late addition ensures that the dish is infused with a fresh burst of aroma, enhancing its appeal without overpowering its delicate flavors.

The magic of Mekelesha lies in its balanced harmony of fenugreek, cumin, and coriander, with whispers of cardamom and black pepper. Each spoonful of stew is a warm embrace of spices, subtle yet profound, lending depth and fragrance to the meal. It transforms familiar dishes into something special, a quiet crescendo before they are shared.

Ingredients

  • 2 tbspfenugreek seeds
  • 2 tbspcumin seeds
  • 2 tbspcoriander seeds
  • 1 tspcardamom seeds — optional
  • 1 tspblack peppercorns — optional

Method

  1. Place a dry skillet over medium heat and add 2 tablespoons of fenugreek seeds, 2 tablespoons of cumin seeds, 2 tablespoons of coriander seeds, 1 teaspoon of cardamom seeds, and 1 teaspoon of black peppercorns. Stir the seeds frequently to ensure even toasting. You'll know they're ready when the seeds release a warm, nutty aroma and take on a slightly darker hue.
  2. Remove the skillet from the heat and transfer the toasted seeds to a plate or a cool surface to stop the cooking process. Allow them to cool completely before proceeding to the next step. This cooling step is crucial to prevent moisture from forming when grinding, which can affect the texture of the spice blend.
  3. Once the seeds are completely cool, transfer them to a spice grinder or a mortar and pestle. Grind the seeds to a medium-fine powder, ensuring that the blend remains fragrant and not too fine, which could cause it to lose its aromatic qualities quickly.
  4. To use Mekelesha, stir a spoonful of the spice blend into mild stews or lentil dishes during the last few minutes of cooking. This timing allows the spices to infuse the dish with their aroma without overpowering the other flavors.
  5. Store the Mekelesha in an airtight jar in a cool, dark place. For the brightest aroma, refresh the jar every few months by making a new batch. This ensures that the spice blend remains potent and enhances your dishes with its intended fragrance.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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