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Hawaij

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About 1 1/4 cups Easy
0 Ratings 

Ingredients (6)

  • 6 tablespoons black peppercorns
  • 1/4 cup cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon green cardamom pods
  • 1 teaspoon whole cloves
  • 3 tablespoons ground turmeric
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Nutritional Information
  • Calories167
  • Fat4.99g
  • Saturated fat0.84g
  • Trans fat0.01g
  • Carbs33.36g
  • Fiber12.94g
  • Sugar0.88g
  • Protein6.62g
  • Cholesterol
  • Sodium33.0mg
  • Nutritional Analysis per serving (2 servings) Powered by

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Hawaij

Hawaij is essential to the cuisine of Yemen and is also very popular in Israel, due to the large Yemenite community there. The currylike mixture is used liberally as a rub for grilled meat, poultry, seafood, and vegetables like eggplant, and may also be sprinkled into soups, stews, sauces, and rice.

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Instructions

  1. 1In a dry skillet, combine 6 tablespoons black peppercorns, 1/4 cup cumin seeds, 2 tablespoons coriander seeds, 1 tablespoon green cardamom pods, and 1 teaspoon whole cloves, and toast over medium heat, shaking often, until fragrant. Cool and then grind. Stir in 3 tablespoons ground turmeric.
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