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

Submitted 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."

 

• Ready In: 5mins
• Ingredients: 5
• Yields: 1/3 cup

ingredients

• 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!