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.
Hawaij is a variable blend - a simple version might have just 2-3 ingredients (turmeric, cumin, maybe black pepper), another might have more (cardamom, cloves, other spices). The more complex ones are similar to indian garam masala.
Hawaij is a variable blend - a simple version might have just 2-3 ingredients (turmeric, cumin, maybe black pepper), another might have more (cardamom, cloves, other spices). The more complex ones are similar to indian garam masala.