Aug 30, 2008


3 teaspoons black peppercorns
1 teaspoon cumin seeds
1-1/2 teaspoon coriander seeds
1 teaspoon whole cloves
1-1/2 teaspoons of caraway seeds
1/2 teaspoon of saffron threads
1/2 teaspoon of cardamom seeds
1 teaspoon of turmeric

1. Using a mortar or food processor, grind all ingredients except for the turmeric. Stir in the turmeric and store in an airtight jar until needed.

5 fabulous comments:

Mujib said...

Hi Noor, it's wonderful blog. you just take me back to home sweet home.what i understand before you make hawaji i have to toast over medium heat.

Thank you

Noor said...

Thank you so much sweetie. I am glad to take you home :) I do not toast it because I do when I cook.

Zaynab said...

when you say "cloves" do you mean garlic cloves?

Noor said...

I mean the actual spice cloves.

Ed in Ottawa said...

Hi Noor. I've made hawayil using your recipe but I forgot what dishes it goes with. Can you give me some suggestions? I think I used it once on grilled chicken. Ed in Ottawa