Yemeni ground spice mix
Hawaij (Arabic : حوايج , lit. [ 1] [ħa.ˈwaː.jid͡ʒ] Hebrew : חוויג'/חוואיג' ), also spelled hawayej or hawayij , is 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 .[ 2] Adeni version is made of cumin, black pepper, cardamom and coriander.[ 3]
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.[ 2] tea excludes the ginger.[ 3]
In Israel , hawaij is used extensively by Yemenite Jews and its use has spread more widely into Israeli cuisine as a result.[ 3]
See also
References
^ "Mawrid Reader" .^ a b Gur, Jana, The Book of New Israeli Food: A Culinary Journey Schocken (2008), pg. 295
^ a b c Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York , Knopf (1996), p. 234
External links
.jpg)
