Hawayej is a Yemeni spice blend that is so aromatic and speaks volumes of the traditional Middle Eastern spices. Use it to give earthy, floral and nutty characteristics to your dishes.
If you like to make your own spice mixes, I highly recommend this my grandmother's Egyptian Dukkah recipe that I grew up with.
Table of contents
❓Why You'll Love This Recipe
Making your own spice mixes is so easy and greatly rewarding. It takes literally minutes to make the spice blend and you will have a jar of freshly spice mix to use or as a gift.
Hawaij or Hawayej is no difference, a mix of warm spices that you can use in so many ways. When I was roasting the spices I felt I am in the middle of the spice market in Egypt, or any of the Middle Eastern countries I've visited.
Use this a rub to your grilled meats, on salads, rice, sauce, soups or even mix with your favorite baked goods like scones.
📝 Recipe Ingredients
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Add all the spices except for the turmeric in a dry skillet and toast on a medium heat for 3-5 minutes until fragrant.
- Remove to a plate and let the spices cool down then finely grind with your coffee grinder.
- Sift the ground spices through a fin mesh into a deep bowl.
- Add turmeric and mix well until combined.
💡 Recipe Expert Tips
- You can use the ground spices but frankly I am against it.
- Toasting your whole spices makes all the difference and is really rewarding.
- This recipe does not have salt so you'll need to add salt to your liking when using it.
💬 Recipe FAQs
Hawayej is also spelled Hawaij and Hawayij is pronounced Ha-why-adge.
Hawaij is a plural word that has so many meanings in the Arab world. In some parts it means things needed like necessities, while in other parts it means can mean clothes.
🥫 Storage
Store Hawaij in a container with a tight fitted lid in a dark dry place and away from heat. It can last up to 5-6 months if properly stored. If in doubt, take a small pinch of Hawaii spice and rub between your fingers then sniff, if there is no smell then it lost its magic and you should toss it away.
🍽️ Variations and Usage
- This spice is intensely personal and it has been passed in families from generation to generation. Curry powder, paprika and chicken bouillon are the most common spices to add on to your mixture.
- There is another version of Hawayej for desserts and coffee made from cinnamon, cloves, cardamom and saffron. Sometime ginger and anise or fennel is used as well.
- Hawayej is an all purpose spice mix that can be used with chicken, meat, seafood, vegetables and more. Sprinkle it over soups and stews or rice dishes to pump up the flavor.
📣 More Recipes From the Blog
Hwayej (Hawaij) Spice Mix
Ingredients
- 1/4 cup black peppercorn 30g
- 1/4 cup whole cumin seeds 25g
- 1/4 cup whole coriander seeds 15g
- 2 1/2 ground turmeric 22g
- Small stick cinnamon 2g
- 1 teaspoon whole cloves 2g
- 1 teaspoon cardamom 4g
Instructions
- On a skillet over medium low heat add all the spices except for the turmeric.
- Roast the spices for 3-5 minutes until fragrant.
- Put the roasted spices on a plate and let them cool down.
- Finely grind the spices in your coffee grinder.
- Sift the ground spices and discard big chunks then mix in the turmeric.
- Put the spice mix in a jar with a tight lid and store in a cool dry place.
Notes
- Some people like adding one or all of the following: curry powder, paprika and chicken bouillon powder to the mixture as well.
- There is another version of Hawayej for desserts and coffee made from cinnamon, cloves, cardamom and saffron. Sometime ginger and anise or fennel is used as well.
- How to use:
- Hawayej is an all purpose spice mix that can be used with chicken, meat, seafood, vegetables and more.
- Sprinkle it over soups and stews or rice dishes to pump up the flavor.
- Storage:
- Store in a container with a tight fitted lid in a dark dry place and away from heat. It can last up to 5-6 months if properly stored. If in doubt, take a small pinch of Hawaii spice and rub between your fingers then sniff, if there is no smell then it lost its magic and you should toss it away.
I’m wondering if I could skip the toasting before grinding and just toast the amount I need each time I’m cooking.
You can adjust according to what you need Salwa, you might want to use the sliding bar up there in the recipe card to adjust serving to your desired amount. Hope this will help.