Hawaij Spice Blend Recipes

HAWAIJ

Steps:

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

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 (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 (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 - YEMENI SPICE MIX

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.

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.