Hawayej Spice Blend Recipes
HAWAIJ SPICE BLEND
This hawaij spice blend can be used in savory dishes - like soups, curries, and as a rub on meat.
Provided by This Healthy Table
Categories Spice Guides
Time 15m
Number Of Ingredients 6
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 (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 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 (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.
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.
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