Title: Berber marinade
 Categories: Sauces, Marinades
      Yield: 1 Servings
 
      1 ea SMALL ONION
      2 ea SMALL CLOVES GARLIC
      1 ea 1" PIECE OF GINGER ROOT
      2 ts CRACKED BLACK PEPPERCORNS
      1 ts RED PEPPER FLAKES
      1 ts CORIANDER SEEDS
      1 ts CARDOMOM GRAINS
      1 ts FENUGREEK SEEDS - OPTIONAL
    1/8 ts CINNAMON
    1/8 ts GROUND CLOVES
    1/8 ts GROUND ALLSPICE
      1 tb SALT OR TO TASTE
    1/3 c  PAPRIKA
    1/2 c  OLIVE OIL
      1 ea JUICE OF ONE LEMON
 
  FINELY CHOP THE ONION. MINCE GARLIC AND GINGER. PLACE ONIONS, GARLIC,
  GINGER, PEPPERCORNS, RED PEPPER FLAKES, CORIANDER, CARDOMOM,
  FENUGREEK, CINNAMOM, CLOVES, ALLSPICE, SALT AND PAPRIKA IN A DRY
  SKILLET. COOK OVER MEDIUM HEAT FOR 3 TO 4 MINUTES, OR UNTIL SPICES
  ARE LIGHTLY TOASTED AND FRAGRANT. COMBINE ROASTED SPICES, OLIVE OIL
  AND LEMON JUICE IN BLENDER AND PUREE UNTIL SMOOTH. SPREAD PASTE ON
  MEAT AND MARINATE OVERNIGHT. WARNING!! A LITTLE OF THIS SPICY MIX
  GOES A LONG WAY. MAKES ENOUGH MARINADE FOR ABOUT 2 LBS. OF MEAT.
  (PORK, SIRLOIN STEAK, TUNA). NOTE:: FENUGREEK IS A RECTANGULAR SEED
  FOUND IN INDIAN OR MIDDLE EASTERN GROCERY STORES.