Hawaij is a Yemeni spice mix very central in Yemeni cuisine. It is used abundantly in Yemen, obviously, for soups, stews and other dishes, but is also used a lot in Israel where there is a large Jewish Yemenite community. In fact, Israelis took this spice mix and started using it to spice other non-Yemeni dishes, creating new and interesting flavors to old dishes.
To be more accurate, there are two different Hawaij mixes, one for soups, stews, etc., and one to spice coffee and sweets. We use both spice mixes on a regular basis. This is part of my Yemenite heritage. My Persian father fell in love with the mixes, so my mother made sure we used them at home in many dishes, including some of the Persian dishes she learned to cook from my paternal grandma. And as funny as it sounds, living so many years in America, every time my parents come visit, my mother brings with her (to my request) bags of these spice mixes that we love so much. We keep them in the freezer for freshness. When we run out, though, we make them ourselves…
Both mixes are shown here. To get the freshest flavor, it is better to use whole spices, toast them in a hot pan for 2-3 minutes while stirring constantly to prevent burning. Then remove from the heat and chill. Place all spices (except the turmeric) in a coffee grinder or use a mortar and pestle to grind the seeds and mix in the turmeric.
The lazy version is to get all spices already ground and just mix them all together.
Hawaij for Soup Spice Mix
4 tbs whole cumin seeds (3 tbs ground)
1 ½ tbs coriander seeds (2 tsp ground)
4 tbs black peppercorns (1 tbs ground)
1 tbs green cardamom pods (1 tsp ground)
1 ½ tsp whole cloves (½ tsp ground)
3 ½ tbs ground turmeric
Ground fenugreek was added to the mix in some regions in Yemen, and is an interesting addition to the mix. If you choose to add it, add 1 tsp of ground fenugreek seeds and make sure you toast them first to remove their bitterness.
Use this hawaij to spice up meat, fish or vegetables grilled , baked or stews, or in the soups such as Yemenite Chicken Soup or Shefteh
Hawaij for Coffee Spice Mix
1 tbs green cardamom pods (1 tsp ground)
¾ tbs whole cloves (¼ tsp ground)
1 tsp ground cinnamon
2 tbs ground ginger
¼ tsp ground nutmeg
There is no need to pre-roast the spices for the coffee hawaij.
When using hawaij in coffee, use about 1/8 to a ¼ tsp for a small cup of coffee. You can also use it to spice tea to make chai. We love to use this coffee hawaij mix in cakes and cookies as well. And we add it to our Yemenite charosset on Passover.
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