This is hawayij (hawaij), a simple combination of 6 spices that you'll find in Yemeni cooking. If you're lucky enough to be travelling in the Yemen, you'll find many regional variations ranging from the simple, like the one below, to more complex versions that are used in coffee and pastries. (See the bottom of the page for other recipes)
Note: If you don't have all whole ingredients you can use pre-ground powders. In that case, just reduce the amounts by half. So instead of 1 tablespoon of coriander seeds you use 2 teaspoons of pre-ground coriander. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 8 tablespoons)
tbsp cumin seeds
2 tbsp green cardamom pods
1 tbsp black peppercorns
1 tbsp coriander seeds
2 tsp turmeric powder
1 tsp grated nutmeg
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar out of direct sunlight and in a cool place. Use within 3 months.
Note: You can dry toast the cumin, coriander and peppercorns prior to cooling and grinding.
The heat from the toasting releases the most fabulous flavours and aromas. Read more about this recommended cooking technique. (Link opens in new window)
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