This aromatic ‘Hawaij’ spice blend, with its warm, earthy notes and subtle sweetness, is a testament to the rich culinary traditions of Yemen and the wider Arabic world. This can be used in countless recipes. What’s your favourite spice blend?
by HibbertUK
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Full recipe & video here, if anyone is interested… https://youtu.be/ylMNa8pIL1w
INGREDIENTS.
2 tbsp coriander seeds.
1 tbsp cumin seeds.
3/4 tbsp fenugreek seeds.
10 cardamon pods.
3/4 whole cloves.
1 tbsp turmeric powder.
OPTIONAL ADDITIONS.
1 tsp nigella seeds (black onion seeds).
1 tsp cinnamon powder.
METHOD
1. Toast (for maximum flavour): In a small skillet over medium heat, toast the cumin seeds, coriander seeds, fenugreek pods, cardamon pods and whole black cloves for 2-3 minutes, or until fragrant. Keep them moving constantly to prevent burning.
2. Grinding: Allow the toasted spices to cool slightly, then transfer them to a spice grinder or mortar and pestle. Grind until you have a coarse powder.
3. Blending: Combine the ground spices with the turmeric, cardamom, cloves, nutmeg, and ginger in a bowl. Mix well to ensure all the spices are evenly distributed.
4. Sieve: pass through a sieve to remove any debris from pods.
5. Storage: Transfer the Hawaij spice blend to an airtight jar or container. Store in a cool, dark place for up to 6 months.
TIPS
Freshness is key: For the most vibrant flavor, grind your spices fresh when possible.
Adjust to taste: Feel free to tweak the proportions of the spices to suit your preferences.
Versatile spice: complements a wide range of dishes, including soups, stews, rice, vegetables, coffee/ hot chocolate & even desserts.
Flavor pairings: Try Hawaij with roasted vegetables, lentil dishes, or sprinkled over hummus for an extra depth of flavour.