Popular in the Sinai and Negev desert areas, as well as the Arabian Peninsula. This spice blend can be found in many parts of the Arab world. Like the curry powders of India, it is used as an ingredient in many dishes. The Bedouin of the Sinai also eat it as a 'dukka', a spice blend into which fresh bread is dipped.
2 tbsp black peppercorns
1 tbsp caraway seed
1/2 tsp cardamom seed (from about 3 pods)
1 tsp saffron threads
1 tsp turmeric
Equipment: a heavy skillet, a spice grinder or mortar and pestle, and a small bowl.
Combine the peppercorns, caraway seeds, and cardamom seeds in a dry skillet, roast over high heat for 2-3 minutes, stirring constantly. Pound to a powder in a mortar, or grind in spice mill. Add saffron threads and pound or grind. Transfer to bowl, add the turmeric, mix well. Store in a well-sealed glass jar. Will keep indefinitely, but will lose some flavor after several months. Makes about 1/4 cup spice powder.
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