QATAR
This masala is specific to Qatar. It was given to me by Aisha al-Tamimi, Maryam Abdallah’s sister, who has taken over Maryam’s mantle as Qatar’s foremost celebrity chef—Maryam was Qatar’s first-ever TV chef. Both Maryam and Aisha have taught me most of what I know about the food and culinary heritage of their country as well as how to cook many of their wonderful dishes.
MAKES ABOUT 1½ CUPS (150 G)
¼ cup (12 g) coriander seeds
1 tablespoon whole cloves
1½ teaspoons fennel seeds
1 teaspoon black peppercorns
6 green cardamom pods
4 cinnamon sticks
2 star anise
1 whole nutmeg
4 shards blade mace
1 bay leaf
Grind all the ingredients together and store in an airtight jar kept in a dark cool place for up to one year, possibly longer.