Ever been to Yemen? Well, neither have we. But that’s the fun part about
spices...with just a little bit of time, a touch of black peppercorns, a
dash of caraway seeds, and a pinch of saffron we created a traditional
spice blend that give us a sense of what it may be like in many Yemini
households. Hawayil or Hawaij is a traditional Yemini spice blend that
is used in many Yemeni dishes. It’s a warm and versatile blend that’s
great on everything from eggs to rice, various meat dishes, and even as a
BBQ rub. Go ahead and try to make your own or come to
Bazaar Spices
where we have custom-made Hawaij in stock...you can make your own trip
to the Middle East without ever leaving your kitchen!
Hawayil Spice Mix (our quantities varied slightly)
• 3 teaspoons black peppercorns
• 1½ teaspoons of caraway seeds
• ½ teaspoon of saffron threads
• ½ teaspoon of cardamom seeds
• 1 teaspoon of turmeric
Using a mortar and pestle or food processor, grind all ingredients
except for the turmeric. Stir in the turmeric and store in an airtight
container. Use as a rub for oven baked or grilled chicken, or sprinkle
some in the next time you make vegetables or rice.
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