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