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 pure to a smooth paste. If the mixture is too dry to pure, 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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