yemeni

This version of the Yemeni spice blend is made for tea, coffee, and other sweets.

Hawaij (Sweet / Coffee / Tea Yemeni Spice Blend) حوايج

Tbsp dried ginger ((or 2 large dried pieces of ginger))

nutmeg

¼ tsp ground mace ((or 2-3 pieces mace))

cinnamon

Grind all spices together in a spice grinder. Store in a cool, dark place for up to 12 months.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

Yemeni Chicken Matzo Ball Soup

Tbsp. cumin

Tbsp. coriander

Tbsp. turmeric

1½ tsp. black pepper

cardamom

cloves

skin-on, bone-in chicken drumsticks (about 2 lb.), patted dry

Kosher salt

vegetable oil

onion,

½ small butternut squash, peeled,

potatoes

carrots, peeled,

celery stalks,

bay leaves

chicken broth

cumin

turmeric

cilantro

eggs

Tbsp. finely chopped cilantro

dried fenugreek leaves, crushed, seeds

Diamond Crystal or ½ tsp. Morton kosher salt

black pepper

matzo meal

Chef Einat Admony, chef-owner of Taïm Falafel in New York and D.C., grew up eating this Yemeni chicken soup every Friday, and her family had a special version for Passover. “For seders at my old restaurant, Balaboosta,” Admony writes, “I served a riff on it along with other dishes that combine the cultures of Ashkenazi Jews in Eastern Europe and Mizrahi Jews in the Middle East and North Africa. Showcasing the flavors of where I come from serves as a bridge between Jewish cultures.” Admony likes to make the soup itself ahead of time; she then uses a portion of the broth to cook the matzo balls just before serving, which prevents them from getting mushy.

Bon Appétit

Mix cumin, coriander, turmeric, pepper, cardamom, and cloves in a small bowl to combine.
Do ahead: Hawaij can be made 1 month ahead. Store airtight at room temperature.

Generously season chicken with salt. Heat oil in a large heavy pot (at least 7 quarts) over medium-high. Cook chicken, turning occasionally, until browned on all sides, 12–16 minutes. Using tongs, transfer chicken to a plate.

Reduce heat to medium. Add onion and garlic to pot. Cook, stirring, until onion is golden, about 10 minutes. Add squash, potatoes, carrots, celery, bay leaves, broth, and 3 quarts cold water, then return chicken to pot. Cover and bring to a boil, skimming any foam from surface. Add cumin, turmeric, 2 Tbsp. hawaij, and ½ cup cilantro. Reduce heat so soup is at a bare simmer, cover, and cook until chicken is very tender and broth is fully flavored, about 1 hour.

Whisk eggs, oil, cilantro, fenugreek, salt, a pinch of pepper, and ¼ cup broth from soup in a medium bowl to combine. Whisk in matzo meal; cover and chill dough until cold, at least 30 minutes.

Working one at a time, shape dough into ping-pong-size balls (about a heaping tablespoonful each) and add to soup. Cook matzo balls until they have puffed up and look light, 20–30 minutes. Ladle soup into bowls to serve.

Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.

Yemeni Spice Rub (Hawayil)

caraway seeds (generous 1 ounce)

cumin seeds (about 1 ounce)

cardamom seeds (about 1/2 ounce)

black peppercorns

coarse kosher salt

Here's a traditional spice blend from Yemen, where it's called hawayil.
SERVING SUGGESTIONS : Add with the onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.

Epicurious

Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.

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