5.0 from 21 votes
Hawaij (Spice Mix from Yemen)
Hawaij is a spice blend from Yemen. A simple, colourful blend of flavours that impart a fragrant note to many dishes; from soups to stews, grilled meats and even to coffee!
Prep Time
10 mins
Total Time
10 mins
Servings: 8 servings
Calories: 14 kcal
Course:
Condiments
Cuisine:
Middle Eastern , Israeli
Ingredients
- 3 tsp cumin seeds
- 3 tsp black peppercorns
- 3 tsp coriander seeds
- 2 tsp cardamom seeds (or 10 cardamom pods)
- 2 tsp cloves
- 3 tsp turmeric powder
Instructions
- In a dry frying pan, roast the whole spices for 1-2 minutes until fragrant. Remove from the heat and add to a spice grinder or pestle & mortar
- Grind the spices until a fine powder. Stir in the turmeric.
- Store in airtight jar for up to 6 months.
- 2 tsp of the spice mix or less is generally enough for one use.
Cup of Yum
Notes
- Serving suggestions
- Storage
- As a dry rub for meat, like steak, pork ribs or lamb leg. I’ll rub it generously over the meat and then cook however the meat dictates. I made a slow roasted Hawaij lamb leg recently which cooked for 4 hours turned out amazing.
- Sprinkled over roasted vegetables. Simply toss into vegetables before roasting with a little oil. It’s fabulous with sweet potatoes, pumpkin and potatoes.
- As an ingredient for soups or stews. When making a stew or soup, I added a few tsp to the mix and it automatically transforms the flavour. I made a splendid beef stew recently and used a couple of tablespoons of Hawaij. I added a whole kilo of tiny sweet onions too – onion and Hawaij were a combination sensation.
- A cauliflower head was roasted whole until soft. I then mixed a little Hawaij with olive oil, lemon juice and salt and generously drizzled over the whole cauliflower – a triumph!
- Mixed into butter with a little minced garlic then rolled and chilled it made for a wonderful spiced butter for vegetables, steaks, fish or just spread on crusty bread.
- Biscuits/scones were transformed with a spoonful or two of Hawaij to the dry ingredients.
- Keep Hawaij fresh by making in small batches and storing in an airtight jar or tin for 3+ months.
Nutrition Information
Calories
14kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
3mg
(0%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
19IU
(0%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 14
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 3mg | 0% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.