Berber marinade

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Recipe by: orietta

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.