Full Recipe
Author
Spicewalla Team | 2022-04-11
Description
photography by: Melissa Hom
"Marcus Samuelsson opened up the Horn of Africa to me, with its store of vibrant spices from countries like Ethiopia, Somalia, and Eritrea. The one I came to love most of all is berbere, a blend of chiles, fenugreek, cardamom, coriander, and about ten other things. Which is why it's totally worth it (both financially and time-wise) to just buy a bottle instead of trying to swap in a mix of your own. It's so complex, you can sprinkle it on the simplest proteins or starches and they automatically taste special. But as I discovered upon dining at Abyssinia (the best Ethiopian restaurant in Harlem) for the first time, berbere is pretty much best friends with lamb. It's what makes these bite-size meatballs really pop, along with crunchy pine nuts and sweet raisins." - Excerpt from Adrienne Cheatham's newly released cookbook, Sunday Best
MAKES 30 MINI MEATBALLS
