Herbs & Spices > Middle Eastern Recipes > Hawayij >
Hawayij
Saudi Arabian spice blend
2 TBS black peppercorns
1 TBS caraway seeds
1/2 tsp. cardamom seeds
1 tsp. saffron threads
1 tsp. turmeric
Combine peppercorns, caraway seeds and cardamom seeds in a dry skillet. Toast over high heat for two or three minutes, stirring constantly with a wooden spoon. Place toasted seeds in a mortar and pestle, or a spice grinder. Mash or grind seeds into a fine powder. Add the saffron threads; mash or grind again. Transfer mixture to a bowl. Add turmeric and mix well. Store in a sealable container in a dry place; will keep for several months.
Uses: Curry dishes, meat rub, rice, stews and vegetable dishes.
Note: Seeds can be substituted with packaged ground spices.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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