Moroccan Marinade

Preparation info

  • Difficulty


  • Makes about

    ¾ cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Freshly ground spices are stunningly more flavorful than commercial powders. Toast whole seeds in a dry sauté pan, stirring over moderate heat just until the seeds are fragrant. Turn them immediately out of the pan (be careful not to burn them) and grind them in your electric coffee grinder or handy mortar and pestle. If you can’t get hold of whole spices, ground ones are an adequate substitute. I love this bouquet of fragrant spices on almost anything.


  • 2 teaspoons toasted coriander seeds, ground
  • 2 teaspoons toasted cumin seeds, ground
  • ¾ cup coarsely chopped fresh mint leaves
  • tablespoons peeled and chopped fresh ginger
  • 1 tablespoon chopped garlic
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground turmeric
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 teaspoon bottled hot pepper sauce


Place all the ingredients in a food processor or blender and pulse until fairly smooth. Store covered in the refrigerator for up to 3 days.