Awaze

Combine berbere spice blend with tej or wine in a mixing bowl, stirring until a smooth paste begins to form.

Add crushed garlic, ginger, cardamom, and salt, mixing thoroughly until all spices are fully incorporated.

Drizzle in olive oil and honey, stirring continuously to create a cohesive, thick sauce with a glossy finish.

Add water one teaspoon at a time until the consistency resembles a thick but pourable hot sauce.

Let the awaze rest for at least one hour to allow flavors to meld and the berbere to fully hydrate.

Transfer to a clean jar and refrigerate. Awaze keeps for up to two weeks and improves in flavor over days.