Recipe - Berbere Marinade

1 small Onion
2 small Cloves garlic (2 t.)
1 Inch piece fresh ginger
2 teaspoon 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
One half cup Olive oil

* Juice of 1 lemon (One fourth 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 One half pounds tuna, pork tenderloin and sirloin steak.

Posted to MMRecipes Digest V4 #143 by "John Weber" hdbrer@ibm.net on May
22, 97