Ingredient Highlight: Hawaij

Hawaij, a traditional Yementine spice blend, has two variations: one typically used in soups and broths, and the other in brewing coffee. The coffee blend contains warm spices like cardamom, ginger, and aniseed. Aside from spicing up your morning cup o’ joe, this concoction is also used in several dessert recipes. The savory version, commonly known as Hawaij for Soup, is the one pictured below. The brilliant, aromatic yellow powder is packed with cumin, turmeric, black pepper, cardamom, and a hint of cloves. Other, more sophisticated versions may also include saffron, caraway seed, and cinnamon. Differing from Indian curry powder, which carries substantial coriander flavors, hawaij, is dominated by pungent cumin. This earthy, versatile spice mixture compliments soups, stews, roasted vegetables, legumes, rice, and dry rubs for grilled meat. This Middle Eastern curry will add punch to a boring pot of weeknight lentils or can season a beef stew served at your upcoming festive dinner party.

Hawaij_new01 Hawaij_new02

Hawaij can be found at your local Middle Eastern market or online.

To make your own batch simply mix together: 
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon ground turmeric
1/2 tablespoon ground cardamom
1 teaspoon ground coriander
1/2 teaspoon ground cloves

 

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