Savory Hawaij (Yemeni Soup Spice Blend)
Savory Hawaij (Yemeni Soup Spice Blend) - kvalifood.com
Hawaij is a Yemeni pantry staple that comes in two versions: savoury and sweet. This is the savoury version, built on cumin and black pepper with turmeric for colour. It goes into soups, stews, and rice dishes.
Makes ca. 5 tbsp
Ingredients
- 2 tbsp cumin seeds
- 2 tbsp black peppercorns
- 1 1/2 tbsp ground turmeric
- 1 tbsp coriander seeds
- 2 tsp cardamom seeds (extracted from pods)
- 1/4 tsp whole cloves
Directions
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Place the cumin seeds, peppercorns, coriander seeds, cardamom seeds, and cloves in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until fragrant. Do not let them smoke.
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Transfer to a plate and let cool completely.
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Grind the toasted spices in a spice grinder to a fine powder.
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Stir in the ground turmeric until evenly combined. Store in an airtight jar. Keeps up to 6 months.
Notes
- Use 1-2 tsp per pot of soup or stew. Works well in lentil soup, chicken soup, and rice dishes.
- Turmeric is added after grinding because it is already a powder and burns during toasting.
- For a Yemenite Jewish variation, add 1 tbsp caraway seeds.
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