Tabaka (cinnamon - orange marinade)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | ORANGES |
| 1 | each | LEMON |
| 2 | eaches | LIMES |
| 1 | teaspoon | GARLIC POWDER |
| 1 | each | 1\" PIECE OF GINGER ROOT |
| 1 | each | MEDIUM ONION |
| 2 | eaches | CINNAMON STICKS |
| 1 | teaspoon | SUGAR |
| 3 | tablespoons | PAPRIKA |
| ½ | teaspoon | CRACKED BLACK PEPPER |
| ¼ | teaspoon | GROUND NUTMEG |
| ¼ | cup | DRY WHITE WINE |
| 3 | tablespoons | VEGETABLE OIL |
Directions
REMOVE THE ZEST FROM 1 ORANGE AND THE LEMON. (THIS IS BEST DONE WITH A VEGETABLE PEELER - BE CAREFUL TO GET ONLY THE SWEET OUTER PART AND NOT THE WHITE BITTER INNER PITH). JUICE THE ORANGES, LEMON AND LIMES. COMBINE THE JUICES AND THEZEST IN A BOWL. PEEL AND MINCE THE GINGER ROOT. FINELY CHOP THE ONION. ADD GARLIC, GINGER, AND ONION TO THE JUICE ALONG WITH THE CINNAMON, PAPRIKA, SUGAR, SALT, BLACK PEPPER, NUTMEG, WINE AND OIL. WHISK TO MIX WELL. MAKES ENOUGH MARINADE FOR ABOUT 2 LBS. OF MEAT. (CHICKEN, GAME HENS, SWORDFISH).