Harissa carrots and preserved lemon potatoes: Helen Graham’s recipes for roasting vegetables with hawaij spice mix
The bold, lively and versatile flavours of the Yemeni spice mix bring out the natural earthiness of roast vegetablesHawaij is a Yemeni spice mix that came into my life during my time at the Palomar in London, and it has not left my spice cupboard ever since. It’s a mix of turmeric, black pepper, cardamom and ground coriander, giving it an earthy, vegetal flavour, and it’s traditionally used in soups and stews; it’s also a key component in zhoug, a spicy coriander and chilli sauce. It’s one of the most enlivening and versatile spice mixes I know, and should be your forever companion, too. Continue reading...
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The bold, lively and versatile flavours of the Yemeni spice mix bring out the natural earthiness of roast vegetables
Hawaij is a Yemeni spice mix that came into my life during my time at the Palomar in London, and it has not left my spice cupboard ever since. It’s a mix of turmeric, black pepper, cardamom and ground coriander, giving it an earthy, vegetal flavour, and it’s traditionally used in soups and stews; it’s also a key component in zhoug, a spicy coriander and chilli sauce. It’s one of the most enlivening and versatile spice mixes I know, and should be your forever companion, too.
Continue reading...
