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Print this Recipe    Berbere

Berbere marinade

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.

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