Hawaij
Hawaij (Arabic: حوايج, Hebrew: חוויג'/חוואיג'), also spelled hawayej or hawayij, is a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.
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| Type | Spice |
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| Place of origin | Yemen |
| Main ingredients | Cumin, black pepper, turmeric, and cardamom |
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| Part of a series on |
| Arab cuisine |
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The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander, fenugreek and ground dried onions.[1] The Adeni version is made of cumin, black pepper, cardamom and coriander.[2]
The mixture for coffee is made from aniseeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes.[1] In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger.[2]
In Israel, hawaij is used extensively by Yemenite Jews and its use has spread more widely into Israeli cuisine as a result.[2]
See also
- List of herbs and spices
- Seasoning
References
- Gur, Jana, The Book of New Israeli Food: A Culinary Journey Schocken (2008), pg. 295
- Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, Knopf (1996), p. 234
External links
- Hawayij recipe in Gourmet Magazine December 2007, pg. 188
- Another recipe from Saudi Arabia (on Answers.com)