Hawayej (Yemenite spice rub. Great on meats,poultry, vegetables, fried eggs, and seafood.)

Preparation Time: 30 minutes

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3 Tablespoons black peppercorns
3 Tablespoons cumin seed
2 Tablespoons tumeric
1 Tablespoon cardamon seed
1 and a half Tablespoons coriander

Directions:  Grind all the ingredients in a mortar and pestle or spice grinder. Store in an airtight jar. Makes around a 1/3 cup rub on meats and poultry about two hours before grilling. Fish about an hour before grilling. Vegetables just before grilling. Wonderful with zucchini Caution: the tumeric will stain just about anything.

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Submitted By: Herman Bechtel of Melbourne, Florida
Email/Web Site: Salsamundo54@hotmail.com
Date Submitted: 1/25/2004 7:00:57 PM