People have been asking me about this spice blend from my previous Shurbah Baydah recipe. So, here it is. And I totally agree that this spice blend deserves a standalone post. You can use this for any type of meat or stew. I'm not sure if I should say this, but this is like the Yemeni garam masala.
As I went deeper down the rabbit hole, there is another type of Hawaij that Yemeni used for their beverages. Yes! I was just as mindblown as you are! To be honest, I don't think I can go back to pumpkin spice cos this is 10x better! Don't believe it? Give it a shot and thank me later. Well, of cos, I'd included both spice blends below (I got you covered, as always).
Ingredients For Savory:
(Make 1/2 Cup)
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
Please visit my "How To Make Turmeric Powder" page for the recipe.
Add everything, except for the turmeric powder, into a skillet over medium heat.
Toast lightly until aromatic.
Transfer into a spice grinder.
Blitz until powder forms.
Add in turmeric powder.
Give it a few pulses to combine well.
Transfer into a sterilized mason jar.
Cover tightly and store in a dry cool place. I like to keep the spices in the freezer.
Ingredients For Sweet:
(Make 1/4 Cup)
Ginger Powder, 1 TBSP
Green Cardamon Ground, 1 TBSP
Nutmeg Freshly Grated, Pinch
Mace Ground, Pinch
Cloves Ground, 1 TBSP
Cinnamon Ground Preferably Hexa, 1 TBSP
Directions:
Mix everything together until well combined.
Transfer into a sterilized mason jar.
Cover tightly and store in a dry cool place. I like to keep the spices in the freezer.
Use this spice blend for your coffee or tea. I used 2 parts coffee and 1 part hawaij ratio.
Of cos, with a little help from Hexa...
Trust me, this tastes better than pumpkin spiced latte...