HAWAYEJ MANDI
YEMEN
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)
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
Put the whole spices and bay leaves in a food processor or spice grinder and process until finely ground. Transfer to a medium bowl and add the ground ginger. Mix well. Store airtight in a glass jar and keep it in a cool dark place for up to one year, possibly longer.