Berbere Marinade
1 sm Onion
1 ts
Fenugreek seeds, optional
2 sm Cloves
garlic
1/8 ts
Ground cinnamon
1 Inch
piece fresh ginger
1/8 ts
Ground cloves
2 ts
Cracked black peppercorns
1/8 ts
Ground allspice
1 ts Red
pepper flakes
1 tb Salt
1/3 c
Imported paprika
1 ts
Coriander seeds
1/2 c Olive
oil
1 ts
Cardamom seeds
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 (1/4 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 1 1/2 pounds tuna, pork tenderloin and sirloin
steak.
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