Yellow Squash with Hawayej

Yellow squash has little flavor on it’s own. To make the yellow squash tasty I usually broil the squash on both sides till it chars with a light sprinkle of extra virgin olive oil. When it comes out of the oven the squash gets fresh ground sea salt and pepper. Then I added a light sprinkle of the Hawayej spice and now I have more exciting squash!

Hawayej is a Yemenite spice blend that is used for meats, soups, stews and vegetables. It is believed to promote good health.

I looked at many recipes for Hawayej and decided to try Yotam Ottolenghi & Sami Tammy’s recipe since Ottolenghi is considered to be one of the most respected chefs in the world.

Ingredients

1 teaspoon black peppercorns

1 teaspoon coriander seeds

1 1/2 teaspoon cumin seeds

4 whole cloves

1/2 teaspoon ground cardamon

1 1/2 teaspoon turmeric

Heat up a small fry pan with the black peppercorns, coriander, cumin and cloves till fragrant on medium heat for thirty seconds-up to one minute. Remove from heat when cool grind and then stir in the cardamon and turmeric.

Hawayej sure makes yellow squash more interesting. You can bump this up one step further by adding some creamy fresh feta cheese and some fresh chopped parsley.

Yellow Squash with Hawayej

Yellow Squash is better with Hawayej and that’s The Forking Truth