Hawaij Food
HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.
Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit!
Provided by Um Safia
Categories Southwest Asia (middle East)
Time 7m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
- Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.
HAWAIJ (YEMENITE SPICE BLEND)
Provided by Molly O'Neill
Categories easy, quick, condiments
Time 25m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- In a black iron or heavy-bottomed skillet combine the cumin, cardamom, turmeric and coriander. Place over very low heat and toast, stirring constantly, for 10 minutes. Remove from heat, add the black pepper and stir well. Store the blend in a tightly sealed container for up to one month.
- Rub hawaij liberally into fish, chicken, lamb, pork or beef one hour before cooking.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 1 gram, TransFat 0 grams
HAWAIJ (SPICE MIX FROM YEMEN)
Steps:
- In a dry frying pan, roast the whole spices for 1-2 minutes until fragrant. Remove from the heat and add to a spice grinder or pestle & mortar
- Grind the spices until a fine powder. Stir in the turmeric.
- Store in airtight jar for up to 6 months.
- 2 tsp of the spice mix or less is generally enough for one use.
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
HAWAIJ COFFEE CAKE
Hawaij is a popular yemeni spice blend for coffee. I love how fragrant it is.
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚ F. Grease an 8-inch square cake pan and line the bottom with parchment paper.
- To make the spice mix, blend together the cardamom, ginger, cinnamon, cloves and nutmeg in a small bowl and set aside. You'll only need 1 tablespoon for this cake.
- To make the cake, beat the butter and sugar in a large bowl or the bowl of a stand mixer for 4 to 5 minutes, or until pale and creamy. Add the eggs one at a time, making sure to beat well after each addition. Add 1 tablespoon of flour if the mixture starts to curdle. In a medium bowl, mix together the flour, 1 tablespoon hawaij, the baking powder and salt. Add this to the butter mixture and beat on low speed until smooth and just combined. Stir in the espresso powder mixture and pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Leave it to cool in the pan for 5 minutes before turning it out onto a rack to cool completely.
- To make the topping, beat the mascarpone in a small bowl until smooth. Pour in the espresso powder, sugar and liqueur, if using, and beat for 1 minute, or until combined. Pour in the cream and whisk until it just reaches a thick spreading consistency. Be careful not to overwhip, as it may split.
- Spread the topping generously on top of the cake and create swoops and swirls by using the back of a spoon. Slowly sweep your spoon or offset spatula back and forth across the cake, leaving about 1/2 inch around the edges.
HAWAIJ
Steps:
- Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
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- Cream the margarine (or butter) and sugar, then add the flour, syrup, bicarb, and spice-coffee powder, and mix to a dough. Wrap in cling film and chill in the fridge for 30-60 minutes.
- Roll out the dough between two sheets of baking parchment, to a thickness of 4-5mm (approx. ¼ inch). Cut out cookies using a 6cm (2½ inch) diameter fluted round cutter.
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From buzzfeed.com
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- Poi. What it is: Poi is a sticky paste made by mashing taro (kalo) root, and tastes delicious mixed with almost any item on the Hawaiian plate. Taro is the low-calorie staple that ancient Hawaiians ate with most meals; it was considered the life force.
- Lomi Salmon. What it is: This dish is made with cured raw salmon that's diced and mixed with tomatoes, onions, and occasionally hot peppers. Lomi salmon is made entirely of post-contact ingredients: In the late 1700s, whalers and merchants arrived in the islands, bringing with them salted fish, and in 1791 Don Francisco de Paula Marin, an influential Spaniard, came to Hawaii, bringing tomatoes and onions.
- Lau Lau. What it is: In Hawaiian, lau lau means "leaf leaf," because it is made with layers of ti leaves and taro leaves wrapped around pig and fish. It's slow-cooked in an underground rock oven (imu) for many hours until it is soft and smoky.
- Purple Sweet Potato. What it is: Sweet potato (uala) were brought to Hawaii on canoes with the earliest Polynesians who came to the islands. Ancient Hawaiians grew over 200 varieties of uala, but only a few varieties are still cultivated today.
- Kalua Pig. What it is: Kalua means "to bake in the ground oven," which gives the pig its signature smoky taste. The kalua pig is traditionally wrapped in ti leaves, which are inedible, but help the meat retain its flavor.
- White Rice. What it is: Two scoops of white rice are an essential part of the Hawaiian plate. Short-grain sticky rice serves as a great base and mixes well with everything.
- Squid Luau. What it is: Octopus cooked in luau (taro leaves) and coconut milk, which gives it a savory-sweet taste. How it's made: This dish is made by cooking octopus and luau in coconut milk until the leaves are extremely tender.
- Chicken Longrice. What it is: This soup is a combination of chicken and clear mung bean noodles (called "longrice"), cooked in a gingery chicken broth.
- Poke. What it is: Poke is made of raw fish, usually ahi (tuna), but sometimes other saltwater fish or octopus. It gets cut up into bite-size chunks and flavored with some combination of salt, green and white onions, garlic, chili pepper, soy sauce, and sesame oil.
- Breadfruit. What it is: Breadfruit (ulu) grows on big trees that may attain heights of 40 to 60 feet. The fruit itself is a large green ball that's rough on the surface and weighs up to 10 pounds.
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- Poi. The staple and traditional filler starch dish in Hawaiian cuisine is something known as poi. Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded.
- Laulau. Traditional Hawaiian food would not be complete without a dish known as laulau — it’s one of my personal favorite dishes on this Hawaiian food list.
- Kalua pig. Another giant of Hawaiian cuisine is the famous pork dish known as Kalua Pig. Cooked in an underground oven (known as an imu), the pork slow roasts so it becomes extremely tender and retains a remarkable smoky flavor.
- Poke. Poke is the Hawaiian version of Japanese sashimi (raw fish) — and for myself, it doesn’t get much better than poke — I’m in love and addicted. Every time I come back to Hawaii to visit family, poke is just about the first food I want to eat.
- Lomi Salmon (lomi-lomi salmon) Lomi salmon is not originally native to Hawaii but was brought over from other Pacific islands. The dish is now part of most traditional Hawaiian meals and makes a great addition to poi.
- Chicken long rice. Chicken long rice is not a traditional Hawaiian food recipe, but it has weaved its way into becoming a norm at many Hawaiian luaus and meals.
- Fruit (like pineapple and lilikoi) Topping off a great Hawaiian meal, it’s a very pleasant necessity to enjoy some freshly grown Hawaiian fruit. The islands of Hawaii were formerly famous for their fruit, but as land and labor became too expensive, the fruit industry in Hawaii started to decline.
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- Saimin. Anyone who has traveled to Hawaii knows that the state has an ongoing love affair with noodles. Saimin was developed during the plantation era, when Japanese, Filipino, and Chinese workers would often share and mix their culture’s signature noodle dishes with their coworkers.
- Malasada. Deep-fried, dusted in sugar, and often filled with sweet flavored custard, malasadas are the Portuguese version of a donut. These tasty treats were originally reserved for the plantation workers who came over from Portugal in the 1800s until Leonard Rego opened Leonard’s Bakery on Oahu in 1953 and made them available to the masses.
- Poi. This unique condiment is made from the most important plant in Hawaiian culture. No, it’s not pineapple, but a starchy root vegetable called taro (or kalo in the Hawaiian language).
- Kalua Pork. You haven’t had pork until you’ve had it slow-cooked and roasted in an underground imu oven. If you do go to a luau, chances are it will include an imu ceremony and traditional unveiling of the whole pig that has been cooking underground wrapped in banana leaves all day.
- Poke. While this popular dish was traditionally made by local fishermen who seasoned the end pieces of their daily catch with salt and seaweed, poke has since turned into one of Hawaii’s most iconic foods.
- Lau Lau. Packed with pork or fish (sometimes both), wrapped in taro leaf and steamed slowly, unfolding a freshly cooked Lau Lau is one of life’s small pleasures.
- Spam Musubi. Made of sushi rice topped with seasoned spam and wrapped in nori seaweed, musubi is the perfect grab-and-go snack for fueling a Hawaiian adventure.
- Haupia. A coconut-based dessert with a jello-meets-pudding consistency, haupia is another staple on your Hawaiian plate or luau dinner. Try it in pie form (you won’t be disappointed) combined with chocolate and whipped cream at Ted’s Bakery on the north shore of Oahu.
- Huli Huili Chicken. Whole birds based in sweet sauce and rotated slowly over a hot barbeque (huli is the Hawaiian word for “turn”), you’ll often find local schools and fundraisers using this method of cooking to cook for large numbers.
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- Hawaiian Plate. It doesn’t matter if you find it at a restaurant, lunch wagon or somebody’s house; when in Hawaii, you have to do what the locals do: get a plate of Hawaiian food.
- All-Natural Shave Ice. Hawaii’s iconic frozen treat is now part of the Islands’ farm-to-table movement. It’s becoming easier to get a bowl of finely shaved ice over which housemade, all natural, locally sourced syrups are generously poured.
- Saimin. One of Hawaii’s most traditional local foods, saimin is an iteration of a Chinese egg-noodle soup that was developed during the Islands’ plantation era.
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- Taro Ko Farm Chips. If the best foods can be partially defined by how difficult they are to get, then Taro Ko Farm’s taro, uala (sweet potato) and potato chips are legit.
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- Luau Stew. Is there anything more emotional than a taste memory? For Hawaii locals, this dish likely conjures tutu‘s (grandma’s) home cooking and first birthday parties; for visitors, well, here’s your opportunity to make one.
- Strawberry Mochi. Chewy, gooey goodness. Mochi, the sweet Japanese rice cake, is in no short supply in Hawaii and comes in many diverse forms here—mochi ice cream, mochi balls with shave ice, butter mochi (another local-style classic you should hunt down)—but the strawberry mochi hailing from Two Ladies Kitchen in Hilo on Hawaii Island is considered a perennial favorite.
- The Mix Plate at Rainbow Drive-In. You can’t visit Hawaii without skipping your no-carb diet at least once and filling up on a plate lunch. Two scoops rice, one scoop macaroni salad, and three kinds of meat (barbecue beef, mahimahi and boneless chicken).
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- Hawaiian Food. What: This one's a no-brainer. If you eat one meal in Hawaii, make it traditional Hawaiian food. With dishes like kalua pork, chicken long rice, squid luau, poi, laulau, and lomi lomi salmon, an authentic Hawaiian meal will introduce you to the true tastes of the islands.
- Spam Musubi. What: When the phrase "don't knock it 'til you try it" was coined, we're pretty sure they were talking about Spam. This simple combination of rice, fried Spam and dried seaweed is the crown jewel of Hawaii snacks.
- Manapua. What: Steamed or baked manapua? Ask any Hawaii local this question and you're guaranteed a passionate response. These pillowy buns are a staple of local cuisine.
- Loco Moco. What: Rice + hamburger patty + fried egg + gravy all over = gluttony realized. You might have to take a yearlong nap after this popular meal, but it's worth it. #
- Shave Ice. Advertisement. What: The most delicious, finely shaven snow cone you've ever dreamed of. With syrup flavors like lilikoi, coconut and li hing mui, this dessert is basically a tropical rave in your mouth.
- Acai Bowl. What: This bowl of fruity goodness isn't technically a classic Hawaii food, but it's still a must-try when visiting the islands. It's a bowl of a thick acai berry blend topped with fruits, granola, honey and other awesome goodies.
- Plate Lunch. What: If health is your main objective, you might want to steer clear of this recommendation. A typical plate lunch consists of white rice, macaroni salad, and a meat of your choosing, maybe mahi mahi, fried chicken or teriyaki beef.
- Malasadas. What: Deep-fried balls of heaven coated in sugar. That's all you need to know. Where: Leonard's Bakery -- Honolulu, Oahu.
- Poke. What: Ridiculously fresh, raw seafood marinated in the sauce of your choosing. The most popular variety is ahi poke, which is made with yellowfin tuna.
- Saimin. Advertisement. What: There's nothing more comforting than a piping hot bowl of noodles after a long day of surfing. Saimin is Hawaii's version of classic Asian noodle dishes, taking elements of Japanese, Chinese and Filipino dishes to create a unique bowl of Hawaii.
HAWAIJ 2 OZ | SNUK FOODS, THE GLOBAL GROCERY
Hawaij is a spice mixture from Yemen that includes cumin, black pepper, turmeric and cardamom. Use it in soups, curries, and even as a rub for grilled lamb, beef, poultry, seafood, and vegetables. USA. Add to Cart . You Might Like. Salt Odyssey Smoked & Spicy Sea Salt Flakes 3.5oz. Quick View Salt Odyssey Smoked & Spicy Sea Salt Flakes 3.5oz. $6.99. The Casa Market Guava …
From snukfoods.com
Brand Kalustyan'sPrice $9.99
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Servings 1.25Calories 167 per serving
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The word hawaij (also spelled hawayij, hawayej, or hawaj) is pronounced “huh-why-adge” and it means “mixture” in Arabic. Two different versions of hawaij are staples in Yemeni kitchens and among Yemenite Jews in Israel: There is a savory hawaij for soups and stews (due to its turmeric content and curry-like flavor profile, it has been described as “connecting the …
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From thehawaiishop.com
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From hotels.com
From hotels.com
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Sweet hawaij would likewise be a killer addition to apple pie, or in any baking recipe, really, that would benefit from a little spice. Order it online or blend it yourself, then try the mixture ...
From epicurious.com
From epicurious.com
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From bestplaces.net
From bestplaces.net
HAMSHUKA WITH HAWAIJ - WOODLAND FOODS
Hamshuka is a spin on classic Israel/Yemenite street food to be enjoyed at parties or as a first course for groups. Our version is seasoned mostly with hawaij, which is our organic ground cumin recipe and it is finished with Mediterranean Pine Nuts. Prep time: 10 …
From woodlandfoods.com
From woodlandfoods.com
HAWAIJ - KITCHEN DICTIONARY - FOOD.COM
Hawaij is used extensively by Yemenite Jews in Israel and its use has spread more widely into Israeli cuisine as a result. The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetables dishes and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, …
From food.com
From food.com
HAWAIJ SPICE - COOKING SPICES
Hawaij is a warming spice that means, "mixture" in Arabic. There are 2 kinds of Hawaij spice. This one is used for savory dishes such as chicken, beef, rice, and various types of curry, while the other, which contains more cinnamon and ginger, is used as a …
From stephanisfoodcompany.com
From stephanisfoodcompany.com
WHERE YOU MUST EAT IN HAWAII (10 INCREDIBLY ... - YOUTUBE
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The seven departments that did purchase local produce reported they had spent just under $2.65 million on local produce. Those seven spent almost $23 million in total on food and value-added products.
From civilbeat.org
From civilbeat.org
BEST MOLLY YEH'S CARROT CAKE WITH SPICED CREAM CHEESE ...
Cook’s Note: Hawaij is a Yemeni warm spice blend that’s heavy on the cardamom and can be used to flavour baked goods, frosting or even sprinkled in coffee! You can make a substitute by mixing 1 Tbsp ground ginger, 1 Tbsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground cinnamon. Related: Carrot Cake and Cheesecake …
From foodnetwork.ca
From foodnetwork.ca
HAWAIJ RECIPE | CAPTURE THE FAB FLAVOURS OF YEMENI COOKING
Hawaij Spice Blend - Savour the Flavours of Yemeni Cuisine. Travel to Yemen and you may get to enjoy food delicately spiced with the hawaij blend. This traditional recipe i s a combination of spices with many regional variations. Some are basic, some more elaborate, but all are excellent when added to soups, stews, lentil and rice dishes.
From spice-mixes.com
From spice-mixes.com
CUISINE OF HAWAII - WIKIPEDIA
a. ^ Food historian Rachel Laudan (1996) on four distinct types of food plus a new, fifth type known as "Hawaiian Regional Cuisine" (HRC) that began in 1992. Because HRC was so new at the time of Laudan's book, she only briefly touches upon it: "I came to understand that what people in Hawaii eat is a mixture of four distinct kinds of food, introduced at distinct periods, …
From en.wikipedia.org
From en.wikipedia.org
HAWAIJ - WOODLAND FOODS
Woodland Foods - Over 1,600 specialty dried food ingredients including organic and gluten-free food. Read more about our brands. Main navigation. Search (Ex: Morels, m21, curries) Search. Home Products Brands Recipes Company About Us Careers Our Culture Customer Service Services Press Info Mushrooms & Truffles Chiles Herbs and Spices Grains Rice Beans, …
From woodlandfoods.com
From woodlandfoods.com
7 “HAWAIIAN” FOODS NO ONE EATS IN HAWAII — EAT THIS NOT THAT
The food is teeming with fish and fresh fruit and there's most likely a pineapple somewhere in the mix. But, if you've been to Hawaii, you probably know that these foods are tourist/commercial versions of island foods, and what the locals eat in Hawaii is very different. Here are seven stereotypically Hawaiian foods that they don't eat in Hawaii and one that truly …
From eatthis.com
From eatthis.com
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