Helen Graham's Hawaij-Spiced Vegetable Recipes: Yemeni Flavors Transform Roast Carrots and Potatoes
Helen Graham, a celebrated chef, introduces two innovative recipes that showcase the bold and versatile flavors of hawaij, a traditional Yemeni spice mix. These dishes, extracted from her cookbook "Centrepiece: Bold, Vibrant Recipes to Put Vegetables in the Spotlight," highlight how hawaij can elevate simple roast vegetables into vibrant culinary creations.
The Magic of Hawaij: A Yemeni Spice Mix
Hawaij is a Yemeni spice blend that combines turmeric, black pepper, cardamom, and ground coriander, resulting in an earthy and vegetal flavor profile. Graham first encountered hawaij during her tenure at The Palomar in London, and it has since become a staple in her kitchen. Traditionally used in soups and stews, hawaij is also a key ingredient in zhoug, a spicy coriander and chilli sauce. Its ability to enliven dishes makes it a versatile and essential addition to any spice collection.
Harissa Roast Carrots with Mango Labneh and Mint Salsa
This recipe features whole carrots roasted with a harissa and date syrup marinade, infused with hawaij for depth. The dish is served over a creamy mango labneh, made by straining Greek yoghurt overnight and mixing it with mango chutney and turmeric. A fresh mint salsa, seasoned with nigella seeds and hawaij, adds a zesty finish. Preparation requires 10 minutes, overnight chilling for the labneh, and 40 minutes of cooking, serving four people.
Ingredients for the Carrots:
- 1kg carrots, peeled and left whole
- 2 tbsp olive oil
- 1 tbsp harissa
- 1 tbsp date syrup
- ½ tsp fine salt
For the Hawaij Mix (makes 6 tbsp):
- 2 tbsp black peppercorns
- 2 tbsp cumin seeds
- 10 cloves
- 1 tbsp coriander seeds
- 1 tbsp ground turmeric
- ¼ tsp ground cardamom
For the Mango Labneh:
- 300g labneh (made from 950g Greek yoghurt and 1 tsp salt)
- 2 tbsp mango chutney
- ⅛ tsp ground turmeric
For the Mint Salsa:
- 2 tsp nigella seeds
- 2 tsp hawaij
- 6 tbsp olive oil
- Finely grated zest and juice of 1 lime
- 3 tbsp finely chopped mint
- 1 tsp fine salt
To prepare, roast the carrots at 220C (200C fan) for 25-30 minutes until golden and tender. Combine the labneh ingredients and spread on a serving dish, then top with the carrots and mint salsa.
Hawaij Roast Potatoes with Preserved Lemon and Roast Shallots
This dish demonstrates hawaij's ability to enhance roast potatoes, giving them a golden hue and rich flavor. Maris Piper potatoes are parboiled, then roasted with olive oil and hawaij until crisp. They are served with roast shallots tossed in a mixture of garlic, parsley, lemon juice, and preserved lemon. Preparation takes 15 minutes, with 1 hour and 15 minutes of cooking, serving 4-6 people.
Ingredients for the Potatoes:
- 2kg Maris Piper potatoes, peeled and cut into 4cm chunks
- ½ tbsp fine salt, plus extra for boiling
- 150ml olive oil
- 1 tbsp hawaij
For the Roast Shallots:
- 600g banana shallots, peeled and halved
- 2 tbsp olive oil
- ½ tsp fine salt
- 1 garlic clove, finely grated
- 30g parsley, finely chopped
- 2 tbsp lemon juice
- 120g preserved lemon, finely chopped
Roast the potatoes at 200C (180C fan) for 40 minutes after parboiling and roughing up the edges for crispiness. The shallots are roasted separately and tossed with the other ingredients before scattering over the potatoes.
Conclusion: Embracing Yemeni Spices in Modern Cooking
Helen Graham's recipes not only celebrate the natural earthiness of vegetables but also introduce home cooks to the vibrant world of Yemeni cuisine through hawaij. These dishes are perfect for those looking to add bold, Middle Eastern flavors to their meals, transforming everyday ingredients into extraordinary centerpieces. For more inspiration, Graham's cookbook offers a wealth of vegetable-focused recipes that highlight global spices and techniques.
