Food & Cooking Recipes Hawaij (Traditional Yemeni Spice Mixture) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes 1 1/2 cups Use this spice mixture in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant. Ingredients 6 ½ tablespoons black peppercorns ¼ cup cumin seeds 1 ½ tablespoons green cardamom pods 1 ½ teaspoons whole cloves 3 ½ tablespoons ground turmeric Directions Place peppercorns, cumin seeds, cardamom pods, and cloves in a small skillet and toast over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder; grind and mix with turmeric. Store in an airtight container in a cool, dark place for up to 3 months. Print