Hawayij

Name: Hawayij
Prep time: 5 min
Total time: 5 min
Cuisine: Sephardi, Israeli & Middle Eastern, Asian
Ingredients: 2 tablespoons black pepper-corns; 1 tablespoon black caraway seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon cardamom seeds; 2 teaspoons turmeric; 1 pinch saffron (optional)

Author:
Joan Nathan
Publish date:
Oct 13, 2015

Hawayij (also spelled Hawayej or Hawayij) is a mixture of ground spices originally from Yemen. It is used it soups and coffee, as well as many other dishes in modern Israeli cuisine.

5minDuration
5minPrep Time

Ingredients

2 tablespoons black pepper-corns
1 tablespoon black caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom seeds
2 teaspoons turmeric
1 pinch saffron (optional)

Preparation

Pound peppercorns, caraway seeds, cumin seeds, coriander seeds, cardamom seeds, turmeric, and (optional) saffron using a mortar and pestle, or use a small food processor.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now