Yemen Rub

Submitted by krolek

"from eipcurious. Good on vegetables and meats. Good as part of a gift basket if labelled and put in an attractive jar or tin."

 

• Ready In: 14mins
• Ingredients: 7
• Yields: 1 1/2 cups
• Serves: 12

ingredients

• 1⁄3 cup caraway seed
• 1⁄3 cup cumin seed
• 3 tablespoons cardamom seeds
• 1 tablespoon whole black peppercorn
• 4 whole cloves
• 2 tablespoons kosher salt
• 3 tablespoons ground turmeric

directions

1. Saute, stirring often, all ingredients except salt and turmeric over medium-high until cumin seeds have darkened somewhat.
2. Transfer sauted ingredients to grinder, powerful food processor or mortar and pestle.
3. Grind spices.
4. Store at room temperature up to one month.

Reviews

[COOKGIRl]

I also decreased the cardamom significantly because if I had used that amount it would have completely overpowered the mixture. I dry roasted (not sautèed-sautèed means to fry in hot oil) in a cast iron skillet on medium-low heat for about 6 minutes then ground the spices in a coffee mill. This was tested in "baby burgers" which consisted of one pound grass fed local beef, 1/3 cup finely minced onion and about 2 teaspoons of the Yemen rub. Next time I would add more Yemen rub. Served with roasted root vegetables (carrots, beets, parsnips), Persian rice and Recipe #499870. Made for Culinary Trip to Yemen.

 

[UmmBinat]

Extremely delicious spice mix which I used in organic beef patties. I did use less cardamom seeds as I think it means the whole pods because otherwise it would be very cardamomy I expect. I like this spice mix so much I will try it in place of my usual baharat spice mix used in day to day Kuwaiti food. Made for Culinary Trip To Yemen.