Yield: 2 quarts
3 Tablespoons coriander seeds –toasted
1 ½ Tablespoons black peppercorns
2 teaspoons dried hot red pepper flakes
3 large pinches saffron threads, toasted and crumbled
2 teaspoons coarse salt
4 teaspoons paprika
3 medium red onions, minced (or shallots)
2-3 bunches chopped parsley
1/4 minced preserved lemon peel plus 3 tablespoons preserved lemon juice or fresh lemon juice to taste
½ cup olive oil
1-2 bunches chopped fresh coriander (cilantro)
4 garlic cloves, minced
Berbere spice to taste
Grind the spices. Combine all ingredients. If using as a fish marinade pulse in a food processor until a thick, moderately rough sauce is formed.
If adding to chickpeas as veggie dish, don’t pulse it, just add it in to warm chickpeas with Berbere spice, olive oil, ginger paste, and salt to taste.
