Preserved Lemon Marinade

Recipe courtesy Stephen Barber of Farmstead at Long Meadow Ranch
Show: Man Fire Food Episode: South American Grilling
TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 min
YIELD: 5 cups
LEVEL: Easy

ingredients

MERGUEZ SPICE:
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sumac
  • 1/2 teaspoon black pepper
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Directions

For the merguez spice: Toast the coriander, cumin and fennel seeds in a small pan over medium heat until fragrant, 1 minute. Transfer to a mortar with pestle or a spice grinder and grind until fine. Mix together with the salt, allspice, cinnamon, sumac, black pepper, cayenne and garlic.

Combine the merguez spice, rosemary, thyme, olive oil, garlic and lemons in a food processor and pulse until well blended.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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