Yemeni Spice Rub 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 (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.

YEMENI SPICE RUB

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 - 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 (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.