Best 6 Hawaij Yemenite Spice Blend Recipes
Discover the vibrant flavors of Yemen with hawaij, a traditional spice blend that captures the essence of the region's rich culinary heritage. This exotic mixture of spices, herbs, and seeds tantalizes the taste buds with its warmth, depth, and complexity. As you embark on a journey to create authentic Yemeni dishes, let hawaij be your guide, transforming simple ingredients into extraordinary culinary creations. From savory stews and fragrant soups to aromatic rice dishes and delectable desserts, hawaij is the secret ingredient that elevates every bite.
Here are our top 6 tried and tested recipes!
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.
HAWAYEJ SPICE BLEND
Learn to make this delicious and healthful Yemenite spice blend for meats, soups and stews.
Provided by Tori Avey
Categories Side Dish
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, Sodium 6 mg, Fiber 2 g, SaturatedFat 1 g, Sugar 1 g, ServingSize 1 serving
HAWAIJ -- HAWAYEJ -- HAWAIEGE -- YEMENI SPICE MIXTURE
There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas. Hawaij is used extensively by Yemenite Jews in Israel and its use has spread more widely into Israeli cuisine as a result. The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetables dishes and even as a barbecue rub.
Provided by Molly53
Categories Southwest Asia (middle East)
Time 5m
Yield 1/3 cup
Number Of Ingredients 5
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)
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
HAWAIJ (TRADITIONAL YEMENI SPICE MIXTURE)
Use this spice mixture in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 5
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.
Tips:
- When making Hawaij, use fresh, high-quality spices for the best flavor. Whole seeds and pods should be toasted before grinding to release their essential oils and enhance their flavor.
- Store Hawaij in an airtight container in a cool, dry place. It will maintain its flavor for several months.
- Hawaij can be used in a variety of dishes, both sweet and savory. It is commonly used in Yemeni dishes, but it can also be used to add a unique flavor to Middle Eastern, African, and Indian dishes.
- Experiment with different combinations of spices to create your own unique Hawaij blend. There are endless possibilities, so have fun and be creative!
Conclusion:
Hawaij is a versatile and flavorful spice blend that can be used to add depth and complexity to a variety of dishes. Whether you are using it in a traditional Yemeni dish or experimenting with new and innovative flavors, Hawaij is sure to impress. So next time you are looking for a unique and flavorful spice blend, reach for Hawaij. You won't be disappointed!
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