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Friday, July 5, 2013

Yemeni Spice Blend

Ever been to Yemen? Well, neither have we. But that’s the fun part about spices...with just a little bit of time, a touch of black peppercorns, a dash of caraway seeds, and a pinch of saffron we created a traditional spice blend that give us a sense of what it may be like in many Yemini households. Hawayil or Hawaij is a traditional Yemini spice blend that is used in many Yemeni dishes.  It’s a warm and versatile blend that’s great on everything from eggs to rice, various meat dishes, and even as a BBQ rub.  Go ahead and try to make your own or come to Bazaar Spices where we have custom-made Hawaij in stock...you can make your own trip to the Middle East without ever leaving your kitchen!

Hawayil Spice Mix (our quantities varied slightly)
• 3 teaspoons black peppercorns
• 1½ teaspoons of caraway seeds
• ½ teaspoon of saffron threads
• ½ teaspoon of cardamom seeds
• 1 teaspoon of turmeric

Using a mortar and pestle or food processor, grind all ingredients except for the turmeric. Stir in the turmeric and store in an airtight container. Use as a rub for oven baked or grilled chicken, or sprinkle some in the next time you make vegetables or rice.

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