Difference between revisions of "Hawayej"
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* 1 tbsp [[coriander seed|ground coriander]] | * 1 tbsp [[coriander seed|ground coriander]] | ||
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# Grind all the ingredients together with a mortar and pestle or in a spice grinder. | # Grind all the ingredients together with a mortar and pestle or in a spice grinder. | ||
# Store in an airtight container. | # Store in an airtight container. | ||
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# Makes about ⅓ cup. | # Makes about ⅓ cup. | ||
| − | [[Category:Afghan | + | [[Category:Afghan cuisine]] |
[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Spice rub Recipes]] | [[Category:Spice rub Recipes]] | ||
| − | [[Category: | + | [[Category:Tajik cuisine]] |
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[[Category:Turmeric Recipes]] | [[Category:Turmeric Recipes]] | ||
Latest revision as of 15:53, 11 July 2012
Description
Meat and Fish Rub devised by Zvia, an Afghan street vendor in New York
Ingredients
- 3 tbsp black peppercorns
- 3 tbsp cumin seed
- 2 tbsp turmeric
- 1 tbsp ground cardamom
- 1 tbsp ground coriander
Procedures
- Grind all the ingredients together with a mortar and pestle or in a spice grinder.
- Store in an airtight container.
- Rub this spice blend all over beef, pork, or chicken 2 hours prior to grilling.
- It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling.
- In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust.
- It can also be stirred into boiled rice or summer soups to taste.
- Makes about ⅓ cup.
