Prep 5 mins
Cook 0 mins
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.
- 11.09 ml black peppercorns
- 34.50 ml cumin seeds
- 11.09 ml cardamom seeds (from green cardamom pods)
- 11.09 ml coriander seeds
- 29.58 ml ground turmeric
- 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.
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!