What is Hawaij?
Hawaij is a wonderful blend of spices used throughout the Middle East to add flavour to soups, stews, meats and vegetables. In Arabic, Hawaij (and sometimes hawayej or hawayij), is translated as ‘mixture’ and is a simple thing to put together. Spices are roasted and ground to form a yellow mix that has a mild, earthy flavour with a distinct, heady fragrance - it’s the essence of the Middle East.
Originating in Yemen, but also widely enjoyed in Israel, Hawaij comes in a number of combinations that can be used in sweet and savoury dishes. My hawaij recipe is for savoury preparations and features cumin, black pepper, turmeric, coriander, cardamom and cloves. I simply dry roast the spices and then using a spice grinder, grind into a fine powder. You can also grind into a coarse powder or leave whole too.