Best 3 North African Marinade Recipes
Embark on a culinary adventure to North Africa with our tantalizing marinade recipes that capture the vibrant flavors of this diverse region. Discover a treasure trove of delectable dishes, each infused with a unique blend of aromatic spices and zesty ingredients. From the succulent Moroccan Chicken with Lemon and Olives to the flavorful Algerian Lamb Chops with Harissa and Mint, our collection offers a symphony of taste experiences.
Unravel the secrets of North African cuisine as we guide you through a culinary journey. Indulge in the richness of Moroccan Beef Tagine with Plums and Almonds, where tender beef simmers in a fragrant broth, complemented by the sweetness of plums and the crunch of almonds. Experience the burst of flavors in the Tunisian Grilled Fish with Chermoula, where succulent fish is coated in a vibrant marinade of herbs, spices, and citrus.
Satisfy your taste buds with the aromatic Algerian Chicken with Apricots and Honey, a dish that harmonizes the sweet and savory notes of apricots and honey with the savory chicken. Explore the depths of flavor in the Libyan Lamb Stew with Vegetables, where tender lamb is braised in a flavorful tomato-based sauce, accompanied by a medley of vegetables.
Our North African marinade recipes are a testament to the culinary artistry of this region. Each dish is a testament to the careful balance of spices, herbs, and fresh ingredients that create a symphony of flavors. Embark on this culinary adventure and transform your kitchen into a North African souk, filled with the enticing aromas and vibrant colors of this captivating cuisine.
NORTH AFRICAN MARINADE FOR FLANK STEAK
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Posting for ZWT event so untried by me, but sounds like something we would enjoy. They stated: ""North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."
Provided by diner524
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
- Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.
- TO GRILL THE STEAK:.
- Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.
- Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.
NORTH AFRICAN MARINADE
This marinade is quite versitalie. It can be used on seafood, poultry, beef or pork. This makes enough marinade for 1 1/2 to 2 lbs of meat.
Provided by Stacey Sweet
Categories African
Time 27m
Yield 1 Cup
Number Of Ingredients 16
Steps:
- Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
- In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
- Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.
Nutrition Facts : Calories 791.9, Fat 63.2, SaturatedFat 9, Cholesterol 0.9, Sodium 7055.2, Carbohydrate 66.5, Fiber 28.4, Sugar 15.2, Protein 13.1
NORTH AFRICAN CHERMOULA MARINADE
Steps:
- With spatula, mix all ingredients, except olive oil. Mix in olive oil. Marinade will store in a jar or container for up to 1 week, but its flavor is best during the first day.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure to marinate the meat for at least 30 minutes, or up to overnight, for maximum flavor.
- If you don't have time to marinate the meat, you can still make a delicious dish by using a quick marinade. Simply combine the ingredients in a bowl and toss the meat to coat.
- Be careful not to overcook the meat, as this will make it tough and dry.
- Serve the meat with your favorite sides, such as rice, couscous, or vegetables.
Conclusion:
North African marinades are a flavorful and versatile way to add some extra flavor to your next meal. With just a few simple ingredients, you can create a marinade that will tenderize and flavor your meat, making it the perfect choice for a weeknight meal or a special occasion. So next time you're looking for a new way to cook your meat, give North African marinades a try.
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