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Jewish Recipes --> Recipes --> Kosher Seasonings

Hawaij (Yemenite Spice Mixture) Parve
Page 360 of Jewish Food: The World at Table by Matthew Goodman
Makes about 1/2 cup

Recipe Ingredients:

(spices and ingredients section)

Hawaij is the most popular of the Yemenite spice mixtures, used in all manner of dishes, from chicken soup to poached fish to broiled meat,

imparting to all of them that distinctively aromatic Yemenite flavor.

  • 3 tablespoons cumin seeds
  • 4 teaspoons black peppercorns
  • 4 tablespoons turmeric
  • 6 cloves
  • 7 cardamom pods


Jewish Food: The World at Table

Place all ingredients in an electric spice grinder or coffee grinder. Grind until finely ground. Store in a tightly clossed container.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods