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Hawaij
Just like the curry in the Indian cuisine or sweet paprika in the Hungarian kitchen, hawaij is an indispensable part of Yemenite kitchen. Hawaij is in a matter of fact a blend of several spices, used especially for soups. The exact recipe changes from one place to another, but in general the blend contains cumin, turmeric, coriander seeds, cardamom, black pepper and fenugreek.
1 tbsp. cumin
1 tbsp. fenugreek seeds
1 tbsp. coriander seeds
2 tsps. black peppercorns
2 tsps. turmeric
1 tsp. ground cardamom
Preparation time: 15 mins
Difficulty level: Easy
Ingredients
Preparation
Heat a small skillet over medium heat.
Toast all the whole spices for 2 mins.
Let them cool and grind in a spice grinder or use mortar and pestle.
Stir in the rest.
Keep in a sealed container.
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