First, you'll need allspice.
Approximately three minutes before I planned to announce to Wyatt that on Sunday I would cook a semi-complicated Syrian dish for supper, he announced, as is his wont, that he was making Sunday Gravy. That same day (duh).
Then, cinnamon.
Wyatt goes all out for Sunday gravy, procuring various cuts of high-quality meats, plus loads of tomatoes, naturally, and more vegetables from our garden. The whole thing simmers for hours, first, filling our house with an intoxicating umami scent, then filling our bellies, and finally, filling our fridge with leftovers, because he always makes 10 times too much.
Next, ground black pepper.
Well, me wanted Sunday Gravy and me also wanted to make something Syrian.
Also, nutmeg.
I thumbed to the beginning of my cookbook and picked something simple that I would certainly use repeatedly at later dates: Aleppo Spice Mix.
And, cardamom.
The fact that I didn't make this earlier is pretty shameful, considering it's the go-to spice mix for many Syrian dishes and most introductions to Syrian cooking strongly advise procuring/making your own first.
...cloves...
But I have never been good at following directions. If you've following along picture page-style, you already know most of the components. See below for proportions.
Ingredients
2 tablespoons ground allspice
1 tablespoon cinnamon
1/2 tablespoon black pepper
1/2 tablespoon grated nutmeg
1/2 tablespoon cardamom pods
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
Directions
Combine all spices and store in air-tight container.
*If you're feeling extra-fancy, roast the cardamom pods over low heat before combining.