This recipe and others can be found in the book excerpt
by Dave DeWitt and Nancy Gerlach
3 teaspoons ground cayenne chile
2 tablespoons onion powder
2 teaspoons ground ginger
1 teaspoon ground cardamon
½ teaspoon salt
½ teaspoon fenugreek
½ teaspoon ground cinnamon
1/4 teaspoon cumin seed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon each nutmeg, allspice, turmeric, and cloves
1 teaspoon minced garlic
2 tablespoons chopped purple onion
2 tablespoons dry red wine
3 or more tablespoons vegetable oil, peanut preferred
1 ½ pounds lean ground beef
1 recipe berbere paste, above
3 tablespoons minced purple onion
1 teaspoon ground cloves
1 egg, beaten
To make the paste, combine all the ingredients, except the oil, in a blender or food processor and with the motor running, slowly add just enough of the oil to form a paste.
Combine all the ingredients for the kifto in a bowl and mix well. Form into small balls, slightly elongated, and place on skewers.
Grill over a medium hot fire for about 8 minutes until cooked through. Cut open a sample to check for doneness.