Berber Marinade

Title:
Berber Marinade

Yield:
1 Servings

Categories:
Sauces,
Seasonings




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






 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