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Bedouin Spice Blend

2 tb Peppercorns, black 1 tb Caraway seed 1/2 ts Cardamom seed 1 ts Saffron threads 1 ts Turmeric

Combine peppercorns, caraway, and cardamom in dry skillet and roast over high heat 2-3 minutes, stirring constantly. then pound to powder in mortar and pestle, or grind in spice mill. Add saffron threads and pound or grind. Transfer to bowl, add turmeric, and mix well. Transfer to well-sealed glass jar for storage. This keeps indefinitely, though with some loss of flavor after several months. Serve as dukka with Bedouin Barley Bread and a little olive oil.


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