Hawaij -- Hawayej -- Hawaiege -- Yemeni Spice Mixture

Molly53's Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.33333334 cup

• 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

Directions:

1. Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
2. Keeps for a month, covered in a cool place.

Reviews

[Cookgirl]

I first tried this in meatballs but preferred it better the second try as a wet rub for skinless, boneless chicken thighs! Yum! Used fresh turmeric, too! Thanks!