Food & Cooking Recipes Hawaij (Traditional Yemeni Spice Mixture) Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print