Quick Hawaij Recipes

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HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.



Hawaij - Traditional Spice Mix from Yemen. image

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

6 1/2 tablespoons black peppercorns
1/4 cup cumin seed
2 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 teaspoons whole cloves
3 1/2 tablespoons ground turmeric

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 Vegetable Soup image

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

2 tablespoons olive oil
1 onion, chopped
1 butternut squash - peeled, seeded, and cubed
1 potato, peeled and cubed
1 large tomato, diced
2 stalks celery, sliced
2 carrots, peeled and sliced
1 (15 ounce) can garbanzo beans
2 tablespoons hawaij
1 tablespoon vegetable bouillon powder
5 cups water
salt and pepper to taste

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



Quick Hawaij image

Number Of Ingredients 5

3 tablespoons black pepper, freshly ground
3 tablespoons cumin, ground
3 tablespoons turmeric, ground
3 tablespoons salt, coarse (kosher of sea)
1 teaspoon cardamon, ground

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)



Hawaij (Traditional Yemeni Spice Mixture) image

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

6 1/2 tablespoons black peppercorns
1/4 cup cumin seeds
1 1/2 tablespoons green cardamom pods
1 1/2 teaspoons whole cloves
3 1/2 tablespoons ground turmeric

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



Hawaij image

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.

Categories     Spice     Cumin     Cardamom     Coriander

Number Of Ingredients 6

2 1/4 teaspoons black peppercorns
7 teaspoons cumin seeds
2 1/4 teaspoons cardamom seeds (from green cardamom pods)
2 1/4 teaspoons coriander seeds
2 tablespoons ground turmeric
Special Equipment: an electric coffee/spice grinder

Steps:

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

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