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Chapter:Condiments: Dry Rub/Spice Mix Recipes
Section:Dry Rubs/Mixes: Without Chili
Recipe:Moroccan Dry Marinade
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Moroccan Dry Marinade
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   2      teaspoons     black pepper
   1      teaspoon      onion powder
   2      teaspoons     garlic salt
     1/2  teaspoon      cayenne pepper
   1      teaspoon      ground cinnamon
   1      teaspoon      ground coriander
     1/2  teaspoon      dried thyme
   1      teaspoon      ground ginger
   1      tablespoon    minced lemon zest
   1/2    tablespoon    honey

Rub onto food and let sit for an hour.
Serving Ideas: Good on beef, chicken, lamb, pork and veal.

Source: Fifty Ways to Cook Everything by Andrew Schloss and Ken Bookman
From: Paulette L Motzko posted to rec.food.cooking on Dec 2, 1995.
Adapted by Patti Vincent
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