HAWAIJ
(Yemenite spice combination)3 tbsp. whole black peppercorns
1 tbsp. black caraway seed
1 tsp. whole cumin
1 tsp. cardamon seeds
1 tsp. saffron
2 tsp. turmeric
Pound all ingredients together in a mortar and pestle, or use a coffee grinder or a standard blender.
HELBEH (dipping sauce made from fenugreek seeds and zhug) makes about
1 c.
2 tbsp. fenugreek seeds, ground
water
1/4 tsp. zhug (see below)
salt to taste
1 tbsp. lemon juice or to taste
1 grated tomato or 1 tbsp. tomato paste (optional)
1. Cover the fenugreek seeds with water. Let sit overnight or at least
8 hours.
2. Pour off any remaining liquid, leaving a moist paste.
3. Using a wooden spoon, whip in, little by little, up to 1/2 cup of water
into the paste. Then combine the paste with the zhug, salt, lemon juice,
and, if desired, the tomato.
4. Adjust seasonings to taste. It should be very spicy.
YEMENITE
ZHUG (ground spices with herbs) makes about 1/4 c.
1 tsp. black peppercorns
1 tsp. black caraway seed
1 tsp. whole cumin
Seeds from 3-4 cardamom pods
4 small fresh hot peppers2 cloves of garlic, peeled, or to taste
1 cup coriander leaves or chopped watercress
1. Using a mortar and pestle, or a blender, grind all the spices. Add
the spices to the coriander or watercress leaves, and blend in a mortar
or in a food processor. If using a blender, a little water may have to
be added.
2. Store well sealed.
