Yemeni Mandi Spice Mixture (HAWAYEJ MANDI)

This is a fairly simple spice mixture used in mandi, one of the Middle East’s most popular dishes. Mandi is originally from Yemen but is now found throughout the Arabian Gulf and as far north as Syria.

MAKES JUST UNDER 1 CUP (90 G)

INGREDIENTS:

• ¼ cup (20 g) green cardamom pods
• ¼ cup (20 g) whole cloves
• 4 teaspoons black peppercorns
• 2 whole nutmegs
• 8 bay leaves
• 2 tablespoons ground ginger

INSTRUCTIONS:

1. Put the green cardamom pods, whole cloves, black peppercorns, and bay leaves in a food processor or spice grinder.
2. Process the whole spices and bay leaves until they are finely ground.
3. Transfer the ground spices to a medium bowl.
4. Add the ground ginger to the bowl and mix well.
5. Store the spice mixture airtight in a glass jar.
6. Keep the jar in a cool dark place for up to one year, possibly longer.