Hawaij (Arabic: حوايج, Hebrew: חוויג׳/חוואיג׳), also spelled Hawayej or Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and coffee. Hawaij is used extensively by Yemenite Jews in Israel and its use has spread more widely into Israeli cuisine as a result.
The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander and ground dried onions. The Adeni version is made of cumin, black pepper, cardamom and coriander.
The mixture for coffee is made from aniseeds, 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. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger.
- Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, Knopf (1996), p. 234
- Gur, Jana, The Book of New Israeli Food: A Culinary Journey Schocken (2008), pg. 295
- Hawayij recipe in Gourmet Magazine December 2007, pg. 188
- Another recipe from Saudi Arabia (on Answers.com)
- Turmeric gives Hawayij its color (the perfect pantry site)