Hawaij (Traditional Yemeni Spice Mixture)

Makes 1 1/2 cups

Use this spice mixture in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.


  • 6 ½ tablespoons black peppercorns

  • ¼ cup cumin seeds

  • 1 ½ tablespoons green cardamom pods

  • 1 ½ teaspoons whole cloves

  • 3 ½ tablespoons ground turmeric


  1. Place peppercorns, cumin seeds, cardamom pods, and cloves in a small skillet and toast over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder; grind and mix with turmeric. Store in an airtight container in a cool, dark place for up to 3 months.

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