Hawaij - Traditional Spice Mix from Yemen.

"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!"
 
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photo by Um Safia photo by Um Safia
photo by Um Safia
photo by luvcookn photo by luvcookn
photo by Um Safia photo by Um Safia
Ready In:
7mins
Ingredients:
6
Yields:
1 1/2 cups
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ingredients

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directions

  • Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
  • Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.

Questions & Replies

  1. Can I use ground Coriander instead of the seed?
     
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Reviews

  1. 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!
     
  2. 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.
     
  3. Works for so many dishes! Fantastic balance, thank you!
     
  4. This is now one of my all time fav DIY spice mixes...I like to add a dash of salt to taste...that takes it over the top
     
  5. Delicious spice mix! Used it to make recipe #341180 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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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment. I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said! By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked! Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!... On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers. I have a thing about being polite and having good manners - they don't cost anything after all. Something that bugs me is when you hold a door open for someone and they don't even acknowledge you or if you need to go through a door and they won't hold it for you but let it slap you in the face! 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