Hawaij means “mixture” in Arabic. It’s a Yemenite/Middle Eastern spice blend that is very aromatic, and adds earthy and nutty characteristics to your dishes. There are two kinds — one that’s savory, used in chicken, soups, and meat, and one that’s sweet, used in coffee, cakes, and desserts. You can make your own savory mixture by combining the following: one tablespoon coarsely ground black pepper, one tablespoon ground cumin, one tablespoon ground coriander, 3/4 teaspoon turmeric, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground sumac, pinch cayenne pepper. Store in a closed container. Personalize it by adding or omitting spices of your choice!
Beans take a long time to cook. Soaking them for 24 hours hastens cooking time. I used panda beans, aptly called because they look like
baby lima beans but have panda designs on them. Regular baby lima beans are just fine!
Food Styling- Renee Muller
Photography- Hudi Greenberger