Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 small | Onion |
| 2 smalls | Cloves garlic (2 t.) |
| 1 | Inch piece fresh ginger |
| 2 teaspoons | Cracked black peppercorns |
| 1 teaspoon | Red pepper flakes or to taste |
| 1 teaspoon | Coriander seeds |
| 1 teaspoon | Cardamom seeds |
| 1 teaspoon | Fenugreek seeds, optional |
| ⅛ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Ground cloves |
| ⅛ teaspoon | Ground allspice |
| 1 tablespoon | Salt or to taste |
| ⅓ cup | Imported paprika |
| ½ cup | Olive oil |
Source: FOODday, July 9, '91 From: Valerie Whittle The Berberes are a nomadic tribe in northern Africa. Fenugreek is a rectangle-shaped seed with a pleasantly bitter flavor. Look for it in Indian and Middle Eastern grocery stores. I have used this marinade with great success on tuna, pork tenderloin and sirloin steak.
* Juice of 1 lemon (¼ cup)
Finely chop onion. Mince garlic and ginger. Place onions, garlic, ginger, peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4 minutes, or until spices are lightly roasted and fragrant. Combine roasted spice mixture, olive oil and lemon juice in blender and puree to smooth paste. Spread paste on meat and marinate overnight. WARNING: A little of this spicy mixture goes a long way!
Makes enough marinade for 1½ pounds tuna, pork tenderloin and sirloin steak.