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Use this spice mixture in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.

The Martha Stewart Show, February 2012

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • 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.

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