Recipe#12199

Title: Berbere

rec.food.recipes archive

1 sm onion
 2 sm cloves garlic (2 t.)
 1 inch piece fresh ginger
 2 ts cracked black peppercorns
 1 ts red pepper flakes or to taste
 1 ts coriander seeds
 1 ts cardamom seeds
 1 ts fenugreek seeds, optional
 1/8 ts ground cinnamon
 1/8 ts ground cloves
 1/8 ts ground allspice
 1 tb salt 
 1/3 c  imported paprika
 1/2 c  olive oil
 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.
 A little of this spicy mixture goes a long way! Makes enough marinade
 for 1 1/2 pounds tuna, pork tenderloin and sirloin steak.