Traditional Yemeni Hawaij (or Hawayej) Recipe, Extended Version

Hawaij – Yemeni Spice Blend (Extended Culinary Version)

Ingredients for about 100 g of the blend:

• 4 tablespoons coriander seeds

• 4 tablespoons cumin seeds

• 2 tablespoons black peppercorns

• 2 tablespoons ground turmeric

• 1 tablespoon cardamom seeds (or decorticated pods)

• 1 tablespoon cloves

• 1 tablespoon cinnamon stick (or ground if needed)

• 1 tablespoon ground ginger (optional, for extra heat)

• 1 tablespoon fenugreek seeds (optional, traditional in some regions of Yemen)

• 1 tablespoon grated or ground nutmeg (optional)

Preparation:

1. Heat a dry skillet over medium heat.

2. Add the coriander seeds, cumin, black pepper, cardamom, cloves, cinnamon (if using stick), and fenugreek.

3. Toast gently for 2 to 3 minutes, stirring regularly, until the aromas are released.

4. Remove from heat and let cool for a few minutes.

5. Grind the toasted spices finely using a spice grinder or mortar.

6. Add the pre-ground spices: turmeric, ginger, and nutmeg.

7. Mix thoroughly.

8. Transfer the blend to an airtight jar and store it in a cool, dry place. The blend will last for several months.

Classic Uses:

• In traditional Yemeni soups (called marak)

• To flavor stews made with lamb, beef, or chicken

• In rice dishes like mandi or zurbian

• With roasted vegetables or in lentils