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Berber Marinade |
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MOROCCO Makes about 1 1/2 cups; enough to marinate 2 to 3 pounds seafood, poultry, or meat The Berbers are a rugged, rug-weaving people who live in Morocco’s Atlas Mountains. They season lamb and other meats with this vibrant paste of typical North African seasonings. Fenugreek is a rectangular 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. Spread the Berber marinade on the meat, poultry, or seafood and marinate, covered, for 8 hours in the refrigerator. A little of this fiery mixture goes a long way! 1 onion, medium, finely chopped 4 cloves garlic, finely chopped 2 tablespoons ginger, chopped fresh 3 tablespoons paprika, mild 3 tablespoons paprika, hot 1 tablespoon coriander, ground 2 teaspoons black pepper, freshly ground 1/2 teaspoon cardamon, ground 1 teaspoon red pepper flakes, hot, or to taste 1/2 teaspoon ground fenugreek (optional) 1/2 teaspoon cinnamon, ground 1/4 teaspoon allspice, ground 1/8 teaspoon cloves, ground 4 teaspoons salt, or to taste 1 teaspoon honey or sugar 3/4 cup olive oil 1/4 cup lemon juice, fresh Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
Place the onion, garlic, ginger, both paprikas, coriander, pepper, cardamom, 1 teaspoon hot pepper flakes, fenugreek (if using), cinnamon, allspice, cloves, and 4 teaspoons salt in a food processor and process to a coarse paste. Work in the honey, oil, and lemon juice. Alternatively, combine all the ingredients at once in a blender and purée to a smooth paste. Taste for seasoning, adding pepper flakes and salt as necessary. This marinade will keep, covered in the refrigerator, for 1 week. Makes about 1 1/2 cups; enough to marinate 2 to 3 pounds seafood, poultry, or meat Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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