---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Berber Marinade
  Categories: Sauces, Seasonings
       Yield: 1 Servings
  
       1 ea SMALL ONION                       1/8 ts CINNAMON
       2 ea SMALL CLOVES GARLIC               1/8 ts GROUND CLOVES
       1 ea 1 PIECE OF GINGER ROOT           1/8 ts GROUND ALLSPICE
       2 ts CRACKED BLACK PEPPERCORNS           1 tb SALT OR TO TASTE
       1 ts RED PEPPER FLAKES                 1/3 c  PAPRIKA
       1 ts CORIANDER SEEDS                   1/2 c  OLIVE OIL
       1 ts CARDOMOM GRAINS                     1 ea JUICE OF ONE LEMON
       1 ts FENUGREEK SEEDS - OPTIONAL     
  
   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.
  
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