Dillik
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Regular berberei; awazey berberei or hot berberei, (or various combinations of these spice ingredients) |
| 1 | tablespoon | Garlic powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Cardamom |
| ¼ | cup | Chianti or merlot red wine |
| 2 | tablespoons | Water |
| 2 | tablespoons | Lime juice |
Directions
Note : "Dillik" is a thick hot sauce. It must be made with Abyssinian "berberei" or its derivatives. This recipe is a "concentrate," so to speak.
This "dillik" can be diluted with water or olive oil to make a more traditional "Awazey Sauce." To obtain "berberei," if there is an Eritrean/Ethiopian restaurant in your city, call them to find out where to obtain the spice. In Dallas, "berberei" and its derivatives can be purchased from the Maru Grocery at 8353 Park Lane (a couple of blocks east of Central Expressway). The telephone number is +214.373.6278. They provide a mail-order service. There is another Maru Grocery in Houston at 6065 Bissonet Street (tel. +713.665.6662).
Stir together all the dry ingredients, and then stir in the liquids. Store in a French canning jar or in the refrigerator. Dillik can be used to flavor all sorts of recipes.
Posted to CHILE-HEADS DIGEST by "R.Solarion - Apollonius.Net" <damis@...> on Oct 10, 1999, converted by MM_Buster v2.0l.