Preserved Lemon, Fennel & Cumin Marinade
Author: FinSki's
Recipe type: Marinade
Cuisine: Morrocan
Serves: ¼ cup
- 2 quarters of preserved lemon
- 3 garlic cloves
- 2 tbs olive oil
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp turmeric
- 1 tbs honey
- Gently dry fry the fennel and cumin seeds till fragrant.
- Remove the pith and centre of the preserved lemon – this can be used in casseroles for a salty bitterness to a Moroccan dish. Roughly chop the skin.
- Place all the ingredients into a food processor and process for about 30 seconds to 1 minute.
- It is now ready to be used as you wish… here it is on a slow roasted leg of lamb.
Makes about a ¼ cup of marinade so multiply as necessary.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/preserved-lemon-fennel-cumin-marinade/
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