Hawaij Traditional Yemeni Spice Mixture Recipes

HWAYEJ (HAWAIJ) SPICE MIX

Steps:

• On a skillet over medium low heat add all the spices except for the turmeric.
• Roast the spices for 3-5 minutes until fragrant.
• Put the roasted spices on a plate and let them cool down.
• Finely grind the spices in your coffee grinder.
• Sift the ground spices and discard big chunks then mix in the turmeric.
• Put the spice mix in a jar with a tight lid and store in a cool dry place.

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.

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/ALL-PURPOSE SEASONING

Steps:

• Whisk pepper, cumin, turmeric, cardamom, sumac, and salt together in a bowl. Store in a container with a lid in a dark place for up to 6 months.

HAWAIJ SPICE BLEND

Steps:

• Heat a small frying pan over low heat.
• Combine all the spices in the pan and stir to combine. Let toast for 10 minutes, stirring occasionally
• Grind the toasted spices in a spice mill or with a mortar and pestle.
• Save in an airtight container for up to a month.

HAWAIJ -- HAWAYEJ -- HAWAIEGE -- YEMENI SPICE MIXTURE

Steps:

• Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
• Keeps for a month, covered in a cool place.

HAWAIJ (YEMENITE SPICE BLEND)

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.

HAWAYEJ SPICE BLEND

Steps:

• Lightly toast the cumin, caraway and coriander seeds in a skillet over medium heat for 1-2 minutes until fragrant. Be careful not to let them burn!
• Pour the toasted seeds into a cool bowl. Place the toasted cumin, caraway and coriander seeds in a coffee or spice grinder along with the turmeric, peppercorns, cardamom seeds and cloves.
• Pulse the grinder in long, slow pulses to grind the seeds into a powdery spice mix, stirring inside the grinder periodically to evenly distribute the seeds. It may take a few minutes for the spices to reach the desired powdery texture. Store spice blend in an airtight container in a cool, dry pantry.
• Toasting and grinding the whole spices provides a fresher flavor than using pre-ground spices. However, if you already have ground spices and you don't want to spend more money on whole spices, you may substitute 1/3 the amount of ground spice to 1 whole seed spice. If, for instance, you would like to use ground cumin, you may substitute 2 tsp ground cumin for 2 tbsp cumin seeds.

HAWAIJ (TRADITIONAL YEMENI SPICE MIXTURE)

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

Steps:

• Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.