1 small onion
2 small cloves garlic (2 t.)
1 inch piece fresh ginger
2 tsp cracked black peppercorns
1 tsp red pepper flakes or to taste
1 tsp coriander seeds
1 tsp cardamom seeds
1 tsp fenugreek seeds, optional
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1 tbsp salt or to taste
1/3 cup imported paprika
1/2 cup olive oil
Directions
* 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. WARNING: A little
of this spicy mixture goes a long way! Makes enough marinade for 1
1/2 pounds tuna, pork tenderloin and sirloin steak.
Servings: 1 servings
Berbere Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Recipes as an idea can be traced far back into antiquity, in truth as far back as pharonic Egypt, and potentially, even further back. Having said that, mostly, these early cookbooks were just very basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During the time of the Romans a roman called Apicius wrote some documents which described recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also describes how the Romans used many spices and herbs, including a few you will know like thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new foods and spices created a surge in manuscripts on food, the majority of which are now in academic collections. Over the next few hundred years, the powerful and wealthy houses tried to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Berbere Marinade recipe.
