Best 5 Quick Hawaij Recipes
"Quick Hawaij" is a flavorful and versatile spice blend that can be used to add a unique and delicious taste to a variety of dishes. It typically consists of cumin, coriander, cardamom, black pepper, cloves, and nutmeg, and can be used as a dry rub, marinade, or added to soups, stews, and curries. Whether you're a seasoned home cook or a beginner in the kitchen, this guide will provide you with the best recipe for creating your own quick hawaij spice blend, along with tips on how to use it to create delicious and memorable meals.
Here are our top 5 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.
HAWAIJ VEGETABLE SOUP
Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.
Provided by Sprice
Categories Vegetable Soup
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
- Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 34.4 g, Fat 4.4 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 133.1 mg, Sugar 5.1 g
QUICK HAWAIJ
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat and light for up to 6 months.Makes about 3/4 cup enough for 4 to 6 pounds of meat, poultry, or seafood
Nutrition Facts : Nutritional Facts Serves
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:
- Use a variety of spices. Hawaij is a blend of spices, and the more spices you use, the more complex the flavor will be. Common spices used in hawaij include cumin, coriander, cardamom, cloves, nutmeg, and black pepper.
- Toast the spices before grinding. Toasting the spices will bring out their flavor and make them more aromatic. You can toast the spices in a dry skillet over medium heat for a few minutes, or you can place them on a baking sheet and toast them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
- Grind the spices finely. The finer you grind the spices, the better they will blend together and the more evenly the flavor will be distributed. You can use a spice grinder, a coffee grinder, or a mortar and pestle to grind the spices.
- Store the hawaij in an airtight container. Hawaij can be stored in an airtight container in a cool, dark place for up to 6 months. However, it is best to use it within 3 months for the best flavor.
- Experiment with different recipes. There are many different ways to use hawaij. You can add it to rice, meat, fish, vegetables, and even desserts. Experiment with different recipes to find the ones that you like best.
Conclusion:
Hawaij is a versatile spice blend that can be used to add flavor to a variety of dishes. It is easy to make and can be stored for up to 6 months. If you are looking for a new way to add flavor to your food, give hawaij a try. You won't be disappointed.
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