Hawaij Yemenite Spice Blend Recipes

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.

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 -- 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.

HAWAIJ SPICED POTS DE CRÈME

Steps:

• 1. Preheat the oven to 325 ̊F. 2. Put the chocolate in a heatproof bowl. Bring 1⁄2 cup of the heavy cream just to a boil. Pour over the chocolate and allow to sit for 1 minute. Gently stir with a spatula until combined and smooth. Set aside. 3. Whisk together the egg, yolks and agave syrup in a large bowl until well combined. Set aside. 4. Combine the milk, remaining 1⁄2 cup cream, and coffee in a medium-sized pot and bring to a boil. Keep a close eye on the pot to make sure it doesn't boil over. 5. Drizzle a small amount of the hot milk mixture into the eggs and whisk to temper them. Slowly pour the remaining liquid into the eggs. 6. Whisk this into the chocolate mixture until fully incorporated. Stir in hawaij spice blend. 7. Pour the mixture (now a custard) into 6 to 8 ramekins or other oven-safe bowls. 8. Put the ramekins in a roasting or baking pan and pour hot water into the pan so it comes halfway up the side of the ramekins. Cover tightly with aluminum foil, poke a few holes in the corners, and carefully put in the oven. 9. Bake for 30 to 40 minutes, until the tops are slightly dark and the pots de crèmes jiggle slightly when shaken. 10. Carefully remove the pan from the oven. Keep covered and allow to cool for at least 10 minutes. Take off the aluminum foil, remove from the pan, and allow to cool to room temperature. 11. Pots de crème can be served warm (they will have a pudding-like consistency), or can be stored in the refrigerator, covered, for up to 2 days and served cold (they will firm up, which I prefer). Top with whipped cream, if you like. If you can't find Hawaij at your grocer, a recipe follows. Mix the spices together until well combined. Use immediately in coffee, tea, or desserts, or store in a dark, airtight container in the pantry.

HAWAIJ (SPICE MIX FROM YEMEN)

Steps:

• In a dry frying pan, roast the whole spices for 1-2 minutes until fragrant. Remove from the heat and add to a spice grinder or pestle & mortar
• Grind the spices until a fine powder. Stir in the turmeric.
• Store in airtight jar for up to 6 months.
• 2 tsp of the spice mix or less is generally enough for one use.

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.