Berber marinade

Yield: 1 cup

Measure Ingredient
1 medium Onion(s), diced (1 cup)
3 \N Garlic clove(s) minced (1 tbs)
2 tablespoons Ginger, minced
½ cup Hungarian paprika
1 tablespoon Coriander seeds
2 teaspoons Cracked black peppercorns
2 teaspoons Cardamon pods
1 teaspoon Hot red pepper flakes or to taste
1 teaspoon Fenugreek seeds (opt)
1 teaspoon Ground cinnamon
½ teaspoon Allspice berries
¼ teaspoon Ground cloves
1 tablespoon Salt or to taste
¼ cup Lemon juice
¼ cup Olive oil
2 tablespoons Chicken stock or water if needed

Place the onion, garlic, spices, and salt in a dry skillet. Cook over medium heat for 2-3 minutes, or until the spices are lightly roasted and fragrant.

Combine the spice mixture, lemon juice, and oil in a blender, and pur‚e to a smooth paste. If the mixture is too dry to pur‚e, add a little stock or water.

Spread the paste on the seafood, poultry or meat, and marinate overnight.

Makes enough for 1«-2 pounds seafood, poultry, or meat.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 168 Submitted By DIANE LAZARUS On 10-25-95

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