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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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