Hawaij
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| Type | Spice |
|---|---|
| Place of origin | Yemen |
| Main ingredients | Cumin,black pepper,turmeric,andcardamom |
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| Part of a series on |
| Arab cuisine |
|---|
Hawaij(Arabic:حوايج,lit. 'neccessities',[1]Hebrew:חוויג'/חוואיג'), also spelledhawayejorhawayij,is a variety ofYemenigroundspice mixturesused primarily for soups and Yemenicoffee.
The basic mixture for soup is also used in stews,curry-style dishes,rice and vegetable dishes, and even as abarbecuerub. It is made fromcumin,black pepper,turmericandcardamom.More elaborate versions may include groundcloves,caraway,nutmeg,saffron,coriander,fenugreekand grounddried onions.[2]TheAdeniversion is made of cumin, black pepper, cardamom and coriander.[3]
The mixture for coffee is made fromaniseeds,fennel seeds,gingerand cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes.[2]In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used forteaexcludes the ginger.[3]
InIsrael,hawaij is used extensively byYemenite Jewsand its use has spread more widely intoIsraeli cuisineas a result.[3]
See also
[edit]References
[edit]External links
[edit]- Hawayij recipeinGourmet MagazineDecember 2007, pg. 188
- Another recipefromSaudi Arabia(onAnswers)