|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Israeli Rub / Haway |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Israeli Rub / Haway recipe on the web!! ISRAEL Makes about 1 cup; enough for 6 to 8 pounds of meat, poultry, or seafood Hawaij (pronounced "ha-why-idge") is the national spice mix of Yemen. Yemenite Jews brought it to Israel, where Israelis of all ethnic backgrounds adopted it with gusto. This recipe comes from New York Daily News food editor Lenore Skenazy, whose husband is a Yemenite Jew. Like Chinese five-spice powder or French herbes de Provence, hawaij is rubbed on meats and seafood prior to grilling. It’s also added to soups and stews. There’s even a version for sprinkling in coffee. _ tbs peppercorns, black _ tbs cumin seeds _ tsp cloves, whole _ tsp cardamon seeds or 1 tablespoon cardamom pods _ tbs turmeric, ground _ tbs salt, coarse (kosher or sea), (optional; see note) 1. Combine the peppercorns, cumin, cloves, and cardamom in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes. Transfer to a bowl and let cool. 2. Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender and grind to a fine powder. Store in an airtight jar away from heat and light for up to 6 months. Makes about 1 cup; enough for 6 to 8 pounds meat, poultry, or seafood Note: North Americans tend to put salt in their rubs; Israelis do not. I like the way the salt rounds out the flavor. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Miami Spice Creole Rub Seasoning Cajun Rub Puerto Rican Seasoning Sat / Sazon Nicoise Rub For Lamb And Steaks Herbes De Provence Colombo Powder Provencal Grilling Mixture For Fish Israeli Rub / Haway Quick Hawaij Marrakesh Rub Greek Rub Tunisian Rub / Tabil Korean Sesame Salt Sichuan Seasoned Salt Indian Roasted Spice Powder / Garam Masala Quick Garam Masala Jamaican Jerk Marinade Mexican Smoked Chile Marinade / Adobo Basil Marinade Teriyaki Marinade Berber Marinade Brazilian Lamb Marinade White Wine Marinade For Seafood Maitre d'Hotel Butter Escargot Butter Rouquefort Butter Anchovy Butter Curry Butter Marchand de Vin Butter Japanese Garlic Butter Ketjap Butter Vinegar-Based Mop Sauce Bourbon Butter Basting Sauce Mexican Fish Baste |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
