Mekelesha is a traditional spice blend that is integral to the rich, complex flavors of Ethiopian cuisines. Used primarily as a finishing spice, mekelesha is known for its warm, aromatic, and slightly sweet profile. It is typically added at the end of cooking to enhance the flavor of stews, soups, and lentil dishes, most notably in the iconic Ethiopian dish doro wat (spicy chicken stew).
The spice blend usually includes a combination of cardamom, cinnamon, clove, black pepper, and nutmeg, though variations may exist depending on regional preferences and family recipes. These spices are finely ground into a powder, creating a blend that is fragrant, earthy, and slightly sweet, with a subtle heat. Mekelesha’s ingredients are selected for their ability to create depth and balance in Ethiopian dishes, offering warmth and complexity without overwhelming the palate.
Mekelesha is particularly important in dishes like wat, a thick and flavorful stew often made with chicken, beef, or lamb, cooked with onions, garlic, ginger, and the famous berbere spice mix. While berbere provides the primary heat and complexity, mekelesha is added near the end of the cooking process to round out the flavors with its aromatic, sweet-spice notes. It’s the final touch that elevates the dish, balancing the intensity of the spices with warmth and fragrance.
Though mekelesha is most commonly associated with traditional Ethiopian stews, its versatility allows it to be used in other applications as well. It can be sprinkled over roasted vegetables, stirred into soups, or even used to season meats or grains. Some cooks incorporate mekelesha into desserts, using it to add a hint of spice to cakes or puddings, similar to how cinnamon or nutmeg might be used in Western desserts.