Hawayej Spice Blend Recipes

HAWAIJ SPICE BLEND

Steps:

• Heat a small frying pan over low heat.
• Combine all the spices in the pan and stir to combine. Let toast for 10 minutes, stirring occasionally
• Grind the toasted spices in a spice mill or with a mortar and pestle.
• Save in an airtight container for up to a month.

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.

HAWAIIJ SPICE MIX

Steps:

• Mix the spices well, storing in an airtight container. Yields about 1/2 cup (8 tablespoons, 24 teaspoons.).

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 (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 -- HAWAYEJ -- HAWAIEGE -- YEMENI SPICE MIXTURE

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

Steps:

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