Yemen Rub Recipes
HWAYEJ (HAWAIJ) SPICE MIX
An all purpose very balanced spice mix to give more flavor to your dishes. An outstanding spice mixture that is very aromatic and can be incorporated in any dish. Here is how to make Hawayej spice blend.
Provided by Amira
Categories Seasoning
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
YEMENI SPICE RUB
Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.
Provided by Andrew Schloss
Categories Vegetarian Quick & Easy Spice Seed Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
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
YEMEN RUB
from eipcurious. Good on vegetables and meats. Good as part of a gift basket if labelled and put in an attractive jar or tin.
Provided by krolek
Categories Southwest Asia (middle East)
Time 14m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Saute, stirring often, all ingredients except salt and turmeric over medium-high until cumin seeds have darkened somewhat.
- Transfer sauted ingredients to grinder, powerful food processor or mortar and pestle.
- Grind spices.
- Store at room temperature up to one month.
Nutrition Facts : Calories 104.1, Fat 2.9, SaturatedFat 0.3, Sodium 1173, Carbohydrate 20.9, Fiber 8.8, Sugar 0.1, Protein 3.9
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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- Fahsa. Fahsa is one of the most popular dishes in Yemen, particularly in Sana’a city and the northern regions. It is a main course served with Yemeni bread and special hot sauce (Sahawiq).
- Sahawiq. Sahawiq is a spicy Middle Eastern sauce. It originates from Yemeni cuisine and is a staple in all meals. It is prepared from fresh hot peppers seasoned with garlic, coriander and various spices.
- Saltah. Saltah is by far the foremost national food of Yemen. It relies mainly on the broth, which can be made from meat like chicken or lamb, and the dish can be served with fenugreek ground with coriander, leek, Sahawiq sauce, or other additions such as potatoes, rice, eggs, and other vegetables.
- Sayadiah. Whenever Aden City is mentioned, Sayadiah immediately pops into one’s mind. The word Sayadiah is derived from the Arabic word “Sayd” which means seafood.
- Bint Asahn. Looking for an extraordinary dessert? Bint Asahn is your best option. It is one of the most common sweet dishes across Yemen. It is a multi-layered and flaky pastry covered with honey and ghee and a sprinkle of sesame and black cumin.
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