Recipe by Um Safia
Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit!
Top Review by COOKGIRl
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!
- 6 1⁄2 tablespoons black peppercorns
- 1⁄4 cup cumin seed
- 2 1⁄2 tablespoons coriander seeds
- 1 1⁄2 tablespoons green cardamom pods
- 1 1⁄2 teaspoons whole cloves
- 3 1⁄2 tablespoons ground turmeric