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Hawaij Recipe – A Curry like spice mixture Great for soups and rubs

October 5, 2008

Hawaij is essential to the cuisine of Yemen and is also very popular in Israel, due to the large Yemenite community there. The curry like mixture is used liberally as a rub for grilled meat, poultry, seafood, and vegetables like eggplant, and may also be sprinkled into soups, stews, sauces, and rice.

The special spices come all together – and you would think more is better – but alas – for 8 cups of liquid, you need about a teaspoon, at least to start if say making a chick soup – that’s all, its like Zahatar – in that its a blend – this one is called….Hawaij – and can be used as a meat rub – and is quite popular say in Israel…it is a curry like mixture in its color (think deep gold) but it does not taste like curry though:

* 6 tablespoons black peppercorns
* 1/4 cup cumin seeds
* 2 tablespoons coriander seeds
* 1 tablespoon green cardamom pods
* 1 teaspoon whole cloves
* 3 tablespoons ground turmeric

Place everything but the turmeric in a dry skillet over medium heat – stirring often not allowing anything to burn, heat up spices for at least five minutes. Then let cool and add turmeric. Then blend in your blender or better yet, your coffee grinder you use ONLY for spices….- yields 3/4 cups.

Speaking of coffee grinders, a friend of mine prior to her getting married shared with me that their coffee grinder was on the way out. I suggested I would offer to get the happy couple a new one as part of my wedding present – and since they are major cooks, I ended up buying them two – one for solely using it as a spice grinder. Making your own spice mixes and mustards for example its super easy and amazing.

If you are curious about pricing – I have selected a few and placed them on my dinner and jam blog (see right for links) and found rather good ones for a mere $20.00 on Amazon that I have used myself.

Since I am new to this particular spice blend, my first time using it was on Rosh Hashanah in the chicken soup, I was amazed at its depth of flavor in really adding that hymph to the soup that made it extra outragiously good.  I will definitely try using it as a rub next time!

3 Comments leave one →
  1. October 6, 2008 2:42 am

    So interesting, I had never heard of it…thanks for the clarification.

  2. January 20, 2009 1:18 pm

    I Googled “Hawaij” and found you. It’s for a lentil soup recipe I’m going to post. I will link to you.


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