Hawaij Traditional Yemeni Spice Mixture Recipes
HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.
Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit!
Provided by Um Safia
Categories Southwest Asia (middle East)
Time 7m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
- Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.
HAWAIJ (YEMENITE SPICE BLEND)
Provided by Molly O'Neill
Categories easy, quick, condiments
Time 25m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- In a black iron or heavy-bottomed skillet combine the cumin, cardamom, turmeric and coriander. Place over very low heat and toast, stirring constantly, for 10 minutes. Remove from heat, add the black pepper and stir well. Store the blend in a tightly sealed container for up to one month.
- Rub hawaij liberally into fish, chicken, lamb, pork or beef one hour before cooking.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 1 gram, TransFat 0 grams
HAWAIJ (TRADITIONAL YEMENI SPICE MIXTURE)
Use this spice mixture in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place peppercorns, cumin seeds, cardamom pods, and cloves in a small skillet and toast over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder; grind and mix with turmeric. Store in an airtight container in a cool, dark place for up to 3 months.
HAWAIJ - YEMENI SPICE MIX
Hawaij is the name of the Yemeni spice mix which is used in a lot of popular dishes. It is especially essential to meat dishes of any kind and broths. You can buy it in the market in Yemen and you might find it in Arab markets in international cities. One advantage to making it fresh is that it is so much more potent. You can also change the ratio of the spices a little if you prefer. This recipe is a little different from the one posted on here already.
Provided by Sharon123
Categories Turkish
Time 20m
Yield 1 cup, about
Number Of Ingredients 7
Steps:
- Place all of the whole spices (except turmeric) into a frying pan on medium heat and toast this for approximately 2-3 minutes. Do not let the spices burn.
- When the spices cool, place them into a coffee grinder or a spice grinder. You could also use a mortar and pestle. Grind until smooth.
- Run the mixture through a fine sieve to remove the large pieces. Then mix in the turmeric.
- Store in a glass jar or wrap in plastic bags to give as a gift.
Nutrition Facts : Calories 333.1, Fat 14.3, SaturatedFat 1.6, Sodium 79.5, Carbohydrate 61.3, Fiber 28.4, Sugar 1.3, Protein 13.6
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