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!
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.
Notes
Serving suggestions
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.
Storage
Keep Hawaij fresh by making in small batches and storing in an airtight jar or tin for 3+ months.