Hawaij

Hawaij, also known as hawayej or hawayij, is a delightful Yemeni spice blend that brings a burst of flavor to a variety of dishes. This versatile mix is a staple in soups and Yemeni coffee, but its uses extend far beyond these traditional applications.

For soups, the basic hawaij blend includes cumin, black pepper, turmeric, and cardamom. It’s also fantastic in stews, curry dishes, rice, vegetable dishes, and even as a barbecue rub. Some more elaborate versions may incorporate cloves, caraway, nutmeg, saffron, coriander, fenugreek, and dried onions for an extra kick. The Adeni variation typically sticks to cumin, black pepper, cardamom, and coriander.

When it comes to coffee, hawaij takes on a different form. The coffee blend features aniseed, fennel seeds, ginger, and cardamom, perfect for brewing a warm, aromatic cup. But don’t stop at coffee; this blend can also elevate desserts, cakes, and slow-cooked meats. The Aden variation of the coffee blend includes ginger, cardamom, cloves, and cinnamon for black coffee, while ginger is omitted when used for tea.

In Israel, hawaij has found a special place in the hearts and kitchens of Yemenite Jews and has gradually woven itself into broader Israeli cuisine. Its popularity continues to grow, bringing the rich flavors of Yemen to new audiences.