Berber Marinade

Categories: Sauces | Seasonings

Serves: 1 Servings

Ingredients:

1 SMALL ONION
2 SMALL CLOVES GARLIC
1 1" PIECE OF GINGER ROOT
2 ts CRACKED BLACK PEPPERCORNS
1 ts RED PEPPER FLAKES
1 ts CORIANDER SEEDS
1 ts CARDOMOM GRAINS
1 ts FENUGREEK SEEDS - OPTIONAL
1/8 ts CINNAMON
1/8 ts GROUND CLOVES
1/8 ts GROUND ALLSPICE
1 tb SALT OR TO TASTE
1/3 c PAPRIKA
1/2 c OLIVE OIL
1 JUICE OF ONE LEMON

Instructions:
FINELY CHOP THE ONION. MINCE GARLIC AND GINGER. PLACE ONIONS, GARLIC,
GINGER, PEPPERCORNS, RED PEPPER FLAKES, CORIANDER, CARDOMOM, FENUGREEK,
CINNAMOM, CLOVES, ALLSPICE, SALT AND PAPRIKA IN A DRY SKILLET. COOK OVER
MEDIUM HEAT FOR 3 TO 4 MINUTES, OR UNTIL SPICES ARE LIGHTLY TOASTED AND
FRAGRANT. COMBINE ROASTED SPICES, OLIVE OIL AND LEMON JUICE IN BLENDER AND
PUREE UNTIL SMOOTH. SPREAD PASTE ON MEAT AND MARINATE OVERNIGHT. WARNING!!
A LITTLE OF THIS SPICY MIX GOES A LONG WAY. MAKES ENOUGH MARINADE FOR ABOUT
2 LBS. OF MEAT. (PORK, SIRLOIN STEAK, TUNA). NOTE:: FENUGREEK IS A
RECTANGULAR SEED FOUND IN INDIAN OR MIDDLE EASTERN GROCERY STORES.

Posted to MM-Recipes Digest V4 #142 by roy@indy.net (Roy) on May 22, 1997

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