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    You are in: Home / Recipes / Hawaij - Traditional Spice Mix from Yemen. Recipe
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    Hawaij - Traditional Spice Mix from Yemen.

    Average Rating:

    4 Total Reviews

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    • on August 02, 2010

      Outstanding spice mixture which we used as a dry rub for cut up chicken. My husband slow roasted the chicken for 2 hours @ 325 then switched to broil and cooked each side 5 minutes for crispy skin. The chicken tasted like it had been grilled outdoors. Delicious! The best part is there was no salt added to either the chicken or the rub but it tasted like it did. Served with simple sidedishes of quinoa, fresh local green beans, corn on the cob; and a fruit platter with plain yogurt, orange blossom water and honey. We'll be enjoying the leftovers for dinner tonight. Thank you!

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    • on January 29, 2009

      Oh...the spicy aroma... it filled my kitchen. DH was mmmmm ing when he walked in. I used it on chicken....and oh...the flavour!!! I have not had any experience in Yemen cooking...but this (as my first venture) is more than enough for me to delve deeper into their cooking. I would love to find recipes (to start) that incorporate this mixture. Thank you Um Safia for sharing. I made this for The Alphabet Soup tag game.

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    • on July 28, 2009

      Works for so many dishes! Fantastic balance, thank you!

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    • on February 24, 2014

      Delicious spice mix! Used it to make Samak Yemeni and can't wait to use it on some chicken. Thanks for sharing!<br/>Made for A Culinary Tour of Yemen / N*A*M*E Forum

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    Nutritional Facts for Hawaij - Traditional Spice Mix from Yemen.

    Serving Size: 1 (120 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 147.2
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 40.1 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 9.0 g
    Sugars 0.9 g
    Protein 5.2 g

    The following items or measurements are not included:

    green cardamom pods

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