Berber Marinademarinade, sauces 1 each small onion 2 each small cloves garlic 1 each 1 piece of ginger root 2 teaspoon cracked black peppercorns 1 teaspoon red pepper flakes 1 teaspoon coriander seeds 1 teaspoon cardomom 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 each 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. |
