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Hawaij (Arabic: حوايج,
Hebrew: חוויג' / חוואיג'), also called Hawayej or Hawayij, is the name given to
various blends of Yemeni powder spices which are primarily used for soups and
coffee. Hawaij is commonly used by Yemeni Jews in Israel and consequently
becomes widely used in Israeli cuisine.
The basic mixture for the
soup is also used in stew, curry style dishes, rice and vegetable dishes, as
well as a sprinkling of barbecue. The powder is made of cumin, black pepper,
turmeric and cardamom. More diverse versions include cloves, cumin, nutmeg,
kuma-kuma, coriander and dry onion powder. The Adeni version is made from
cumin, black pepper, cardamom and cilantro.
The mixture for coffee is
made from anise, fennel, ginger and cardamom. Although commonly used in hard
coffee, the powder is also used in desserts, pastries and long-cooked meat
dishes. In Aden, the mixture is made from ginger, cardamom, cloves, and cinnamon
for black coffee, and when used for tea except for ginger.
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