Spice blends make the world go ’round. Individual spices are powerful, but who cooks with just one at a time? It’s rare to find a solo seasoning that really stands up to scrutiny, or at least, can’t be improved by a bit of teamwork from complimentary flavors. Being able to quickly reach for a harmoniously blended combination that’s already carefully calibrated and ready to go is the ultimate cooking hack. When I can add a new blend to my spice rack, it opens up a whole new world of possibilities. That’s exactly what happened when I first tried mekelesha from Red Fox Spices.

What is Mekelesha?

Traditionally employed as a finishing spice in Ethiopian wots, the warming, sweet character of the mixture seems incongruous to the richly savory stews at first, yet somehow manages to meld seamlessly into the finished dish. Carried by nutmeg, cinnamon, and cardamom, then sharply contrasted by cloves, cumin, and pepper, it’s a potent, distinctive taste that’s hard to explain. Like any spice blend, the exact components and ratios are up for debate. What’s nonnegotiable, if you ask me, is that long pepper makes the cut. Though a rarity in the US, that’s exactly what Red Fox Spices invites to the party, alongside more commonplace black peppercorns, imparting an irreplaceable slow-building, earthy heat.

How is Mekelesha Used?

By all means, use mekelesha as intended to make more robust entrees, compelling side dishes, and unforgettable meals. Then, when you’re ready to experiment, consider the sweeter possibilities that I found utterly irresistible. Spice cookies use so many of these basic components already; why not cut to the chase by creating a simple formula that dazzles with wildly complex flavor? That’s why a good spice blend is essential.

The Sweeter Side of Mekelesha

Mekelesha Molasses Cookies leverage the inherently rich, hot, and simultaneously smooth spice blend to brighten the classic New England treat. Nutty whole wheat flour and molasses lend a dark, deep foundation to amplify the contrasting tastes. Like gingerbread with a brighter bite, soft and chewy, with a crisp coarse sugar crust, the complete package is utterly irresistible. The fact that they come together with only a handful of pantry staples makes them all the more tempting; once you have mekelesha at your disposal, nothing will stand in the way of your next batch.

Make More with Mekelesha

Anywhere you might reach for apple pie spice, pumpkin pie spice, chai spice, five spice powder, or even garam masala, give mekelesha a try instead. With a single sprinkle, it bridges cuisines and traditions, slipping effortlessly from slow-simmered stews to baked goods that feel both familiar and extraordinary. When a dish needs something more but you can’t quite name it, this indispensable Ethiopian blend just might be the answer.

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Yield: Makes 18 - 20 Cookies

Mekelesha Molasses Cookies

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Mekelesha Molasses Cookies leverage the inherently rich, hot, and simultaneously smooth spice blend to brighten the classic New England treat. Nutty whole wheat flour and molasses lend a dark, deep foundation to amplify the contrasting tastes. Like gingerbread with a brighter bite, soft and chewy, with a crisp coarse sugar crust, the complete package is utterly irresistible.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 2 Cups Whole Wheat Flour
• 3/4 Cup Granulated Sugar
• 1 Tablespoon Mekelesha
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Cup Olive Oil
• 1/4 Cup Unsweetened Applesauce
• 1/4 Cup Molasses
• 1/3 Cup Turbinado Sugar

Instructions

1. Preheat your oven to 325 degrees and line two baking sheets with parchment paper.
   
2. In a large bowl, mix the flour, sugar, mekelesha, baking soda, and salt together. Separately, whisk the oil, applesauce, and molasses to combine. Pour the liquid ingredients into the dry and mix just until it comes together into a smooth, homogeneous dough.
   
3. Place the turbinado sugar into a shallow dish. Scoop the dough into roughly 1-inch balls, rolling them smooth between your palms. Dip each one into the sugar, tossing to coat. Place them on the prepared baking sheets, about 2 inches apart, lightly flattening the tops.
   
4. Bake one sheet at a time for 12 - 14 minutes, until puffed and the edges are set. Let cool completely directly on the baking sheets.

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• 
  Wholesome, Organic Molasses, Unsulphured, 32 fl oz (944 ml)
• 
  Wholesome, Natural Raw Cane, Turbinado Sugar, 1.5 lbs (24 oz.) - 680 g
• 
  Mekelesha | Finishing Spice Blend

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 135mgCarbohydrates: 34gFiber: 3gSugar: 16gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.