The bold, lively and versatile flavours of the Yemeni spice mix bring out the natural earthiness of roast vegetables
H
awaij 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.
Mango chutney is a wonder ingredient – I use it in marinades for robust, spiced fruitiness or, as here, I stir it through labneh for a highly delicious combination. If you’re making the labneh from scratch, there’ll be leftovers, which are great for sandwiches, and you’ll need to make it the day before.
Prep 10 min
