Hawaij

Hawaij
Hawaij for sale in Tel Aviv.jpg
Hawaij for sale in Tel Aviv, Israel
TypeSpice
Place of originYemen
Main ingredientsCumin, black pepper, turmeric, and cardamom
  • Cookbook: Hawaij
  •   Media: Hawaij

Hawaij (Arabic: حوايج‎, Hebrew: חוויג'/חוואיג'‎), also spelled Hawayej or Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.

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[edit]

References[edit]

  1. ^ a b Gur, Jana, The Book of New Israeli Food: A Culinary Journey Schocken (2008), pg. 295
  2. ^ a b c Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, Knopf (1996), p. 234

External links[edit]