Helen Graham, formerly of London’s Palomar restaurant, shares two recipes that showcase hawaij, a Yemeni spice mix. The blend of turmeric, black pepper, cardamom, and ground coriander adds earthy, vegetal notes to roasted vegetables. Graham describes it as one of the most enlivening and versatile spice mixes, traditionally used in soups and stews, and a key component in zhoug sauce.
For the first recipe, hawaij-spiced roast carrots are paired with a mango labneh and mint salsa. The labneh is made the night before by straining Greek yoghurt with salt. The hawaij mix is prepared by grinding black peppercorns, cumin seeds, cloves, and coriander seeds, then stirring in turmeric and cardamom. Carrots are marinated in olive oil, harissa, date syrup, and salt, then roasted at 200°C fan for 25–30 minutes. A mint salsa with nigella seeds, hawaij, lime, and mint is spooned over the carrots on a bed of mango labneh.
The second recipe features hawaij-spiced roast potatoes with preserved lemon and roast shallots. Maris Piper potatoes are boiled, drained, and roughened in a colander before being roasted in hot olive oil with hawaij and salt at 180°C fan. Banana shallots are roasted separately, then tossed with garlic, parsley, lemon juice, and preserved lemon. The shallots are scattered over the potatoes before serving.
Graham notes that the mango chutney stirred into the labneh adds a spiced fruitiness, and leftover labneh is ideal for sandwiches. She emphasises that the hawaij spice mix elevates roast potatoes, giving them a golden hue and enhanced flavour.
