Name: Berber Marinade
Yield: Makes About 1½ Cups
Cuisine: Morocco
Ingredients: ¼ cup fresh lemon juice; 1 medium-size onion, finely chopped; 4 cloves garlic, finely chopped; 1 tablespoon ground coriander; 2 teaspoons freshly ground black pepper; 1 teaspoon hot red pepper flakes, or more to taste; ½ teaspoon ground cardamom; 3 tablespoons hot paprika; 2 tablespoons chopped peeled fresh ginger; 3 tablespoons mild paprika; 4 teaspoons salt, or more to taste; 1 teaspoon honey or sugar; ¾ cup extra-virgin olive oil; ½ teaspoon ground fenugreek (optional); ½ teaspoon ground cinnamon; ¼ teaspoon ground allspice; ⅛ teaspoon ground cloves

Preparation info

Makes About
1½ Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The Berbers are a rugged, rug-weaving people who live in Morocco’s Atlas Mountains. They season lamb and other meats with this vibrant paste of typical North African seasonings. Fenugreek is a rectangular seed with a pleasantly bitter flavor—look for it in Indian and Middle Eastern grocery stores. I have used this marinade with great success on tuna, pork tenderloin, and sirloin steak. Spread the Berber marinade on the meat, poultry, or seafood and marinate it, covered, for eight hours in t