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| Type | Spice |
|---|---|
| Place of origin | Yemen |
| Main ingredients | Cumin,black pepper,turmeric, andcardamom |
| Part of a series on |
| Arab cuisine |
|---|
Regional cuisines
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Hawaij (Arabic:حوايج,lit. 'necessities'[1][ħa.ˈwaː.jid͡ʒ],Hebrew:חוויג'/חוואיג'), also spelledhawayej orhawayij, is a variety ofYemeni groundspice mixtures used primarily for soups and Yemenicoffee.
The basic mixture for soup is also used in stews,curry-style dishes, rice and vegetable dishes, and even as abarbecue rub. It is made fromcumin,black pepper,turmeric andcardamom. More elaborate versions may include groundcloves,caraway,nutmeg,saffron,coriander,fenugreek and grounddried onions.[2] TheAdeni version is made of cumin, black pepper, cardamom and coriander.[3]
The mixture for coffee is made fromaniseeds,fennel seeds,ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes.[2] In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used fortea excludes the ginger.[3]
InIsrael, hawaij is used extensively byYemenite Jews and its use has spread more widely intoIsraeli cuisine as a result.[3]
