Berber marinade
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion(s), diced (1 cup) |
| 3 | 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 |
Directions
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