Hawayil
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.
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
Thank you so much sweetie. I am glad to take you home
I do not toast it because I do when I cook.
when you say “cloves” do you mean garlic cloves?
I mean the actual spice cloves.
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
Pingback: Salta | Ya Salam Cooking
Pingback: Fahsa Salta | Ya Salam Cooking