HAWAIJ VEGETABLE SOUP
Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.
Provided by Sprice
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
- Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 34.4 g, Fat 4.4 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 133.1 mg, Sugar 5.1 g
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
Steps:
- Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
HAWAIJ COFFEE CAKE
Hawaij is a popular yemeni spice blend for coffee. I love how fragrant it is.
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚ F. Grease an 8-inch square cake pan and line the bottom with parchment paper.
- To make the spice mix, blend together the cardamom, ginger, cinnamon, cloves and nutmeg in a small bowl and set aside. You'll only need 1 tablespoon for this cake.
- To make the cake, beat the butter and sugar in a large bowl or the bowl of a stand mixer for 4 to 5 minutes, or until pale and creamy. Add the eggs one at a time, making sure to beat well after each addition. Add 1 tablespoon of flour if the mixture starts to curdle. In a medium bowl, mix together the flour, 1 tablespoon hawaij, the baking powder and salt. Add this to the butter mixture and beat on low speed until smooth and just combined. Stir in the espresso powder mixture and pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Leave it to cool in the pan for 5 minutes before turning it out onto a rack to cool completely.
- To make the topping, beat the mascarpone in a small bowl until smooth. Pour in the espresso powder, sugar and liqueur, if using, and beat for 1 minute, or until combined. Pour in the cream and whisk until it just reaches a thick spreading consistency. Be careful not to overwhip, as it may split.
- Spread the topping generously on top of the cake and create swoops and swirls by using the back of a spoon. Slowly sweep your spoon or offset spatula back and forth across the cake, leaving about 1/2 inch around the edges.
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 (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
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