Berber Marinade Recipe - Cooking Index
Berber Marinade Recipe - Cooking Index
| 1 teaspoon | Onion (small) | |
| 2 x | Garlic | |
| 1 x | Ginger root | |
| 2 teaspoons | Cracked black peppercorns | |
| 1 teaspoon | Red pepper flakes | |
| 1 teaspoon | Coriander seeds | |
| 1 teaspoon | Cardamom grains | |
| 1 teaspoon | Fenugreek seeds - optional | |
| 1/8 teaspoon | Cinnamon | |
| 1/8 teaspoon | Ground cloves | |
| 1/8 teaspoon | Ground allspice | |
| 1 tablespoon | Salt or to taste | |
| 1/3 cup | Paprika | |
| 1/2 cup | Olive oil | |
| 1 | Juice of one lemon |
Finely chop the onion. Mince garlic and ginger. Place onions, garlic, ginger, peppercorns, red pepper flakes, coriander, cardamom, fenugreek, cinnamon, 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.
Source:
Richard Thead
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.