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Hawaij Recipe

Difficulty: Easy | Makes: About 1 1/4 cups

Hawaij is essential to the cuisine of Yemen and is also very popular in Israel, due to the large Yemenite community there. The currylike mixture is used liberally as a rub for grilled meat, poultry, seafood, and vegetables like eggplant, and may also be sprinkled into soups, stews, sauces, and rice.

INGREDIENTS
  • 6 tablespoons black peppercorns
  • 1/4 cup cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon green cardamom pods
  • 1 teaspoon whole cloves
  • 3 tablespoons ground turmeric
INSTRUCTIONS
  1. In a dry skillet, combine 6 tablespoons black peppercorns, 1/4 cup cumin seeds, 2 tablespoons coriander seeds, 1 tablespoon green cardamom pods, and 1 teaspoon whole cloves, and toast over medium heat, shaking often, until fragrant. Cool and then grind. Stir in 3 tablespoons ground turmeric.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.