Recipe by mollypaul
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.
- 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