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Berbere Marinade
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- #79720
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 small onion
2 cloves garlic, minced
1 piece (1-inch size) 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
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 tablespoon salt, or to taste
1/3 cup imported paprika
1/2 cup olive oil
1/4 cup lemon juice
directions
Finely chop onion. Mince garlic and ginger.
Place onions, garlic, ginger, peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and paprika in a 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.
NOTE: A little of this spicy mixture goes a long way! Makes enough marinade for a dinner of tuna, pork tenderloin and sirloin steak.
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.
added by
phuhong
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Thank you for this recipe. Will definitely try it on tofu. How long can I store leftovers?
Because it contains fresh garlic I wouldn't store the unused marinade more than 3-4 days (refrigerated) to be safe.