Hawaij spice blend
A Yemeni ground spice mix in two versions — for soup (warm, earthy) and for coffee (sweet-spicy), for soups, braised meat, coffee and baking.
Hawaij spice blend is a Yemeni ground spice mix in two versions: for soup (black pepper, cumin, cardamom, turmeric, sometimes coriander and clove) — warm, earthy, golden; and for coffee (ginger, cinnamon, cardamom, clove, sometimes nutmeg) — sweet-spicy. The first is added to soups, braised meat, rice and vegetables, the second to coffee, tea, baking and desserts.
Recipes with this ingredient
Mark Gelman's shawarma is an author's interpretation of a classic Middle Eastern dish, where thinly sliced chicken is sautéed with a blend of aromatic spices including paprika, hawaij, cardamom, and turmeric. Along with a refreshing cucumber and tomato salad dressed with olive oil and lemon juice, the meat is carefully placed in pita spread with hummus and generously drizzled with tahini. The balance of flavors—the richness of spices, the creaminess of hummus, and the freshness of vegetables—makes this shawarma incredibly harmonious. It is served with pickled cucumber and marinated pepper for added zest. This is not just street food but a true gastronomic delight that combines tradition with a unique approach. A great choice for those who appreciate rich aromas and complex flavor combinations!
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