Chef Helen Graham is revolutionizing the way we roast vegetables with two vibrant recipes that showcase the aromatic Yemeni spice blend known as hawaij. These dishes—harissa-glazed carrots and preserved lemon potatoes—promise to transform simple root vegetables into show-stopping sides.
Hawaij, a traditional Middle Eastern spice mix, typically combines turmeric, cumin, coriander, black pepper, and cardamom. Graham explains that its warm, earthy notes pair perfectly with roasted vegetables, creating depth without overwhelming the natural flavors.
For the harissa carrots, Graham tosses whole carrots in olive oil, harissa paste, and a generous sprinkle of hawaij before roasting until tender and caramelized. The result is a dish with a smoky heat from the harissa balanced by the spice blend's complexity.
Her preserved lemon potatoes feature cubed potatoes coated in olive oil, chopped preserved lemons, garlic, and hawaij. The preserved lemons add a bright, tangy punch that cuts through the richness of the roasted potatoes, while the hawaij provides a fragrant backbone.
"These recipes are about layering flavors," Graham says. "The hawaij acts as a foundation, then you build with other elements like harissa or preserved lemon. It's an easy way to make vegetables the star of any meal."
Both dishes are vegetarian, naturally gluten-free, and require minimal prep time—perfect for weeknight dinners or impressive entertaining. Graham recommends serving them alongside grilled meats, fish, or as part of a mezze spread.
The chef notes that while hawaij can be found in Middle Eastern markets or online, it's also simple to make at home with common pantry spices. She suggests experimenting with the blend's proportions to suit personal taste preferences.
As home cooks increasingly seek global flavors and plant-forward options, Graham's recipes offer an accessible entry point into Yemeni cuisine while demonstrating how a single spice blend can elevate everyday vegetables into something extraordinary.