Hawaij Roasted Carrots with Zhug
Thanks to customer demand, we have created this new Hawaij Spice Mix, an essential Yemeni blend of pepper, coriander, cumin and turmeric, with sparky elements of caraway, ginger, cardamom, cinnamon and cloves. You can’t go wrong using it simply as a rub for meat, fish or vegetables; or add to soups and stews. Zhug is also a staple from Yemen – a hot and herby condiment with spicy flavour.
- 700g carrots (we used a combination of chantenay and whole with tops)
- 2 tbsp olive oil
- 1 tbsp Hawaij Spice Blend
- 1 tsp sea salt
- 2 tsp whole caraway seeds
- 2 tsp whole black peppercorns
- 1 tsp whole cardamom 5 mL
- 3 long green chillies, deseeded and roughly chopped
- 1 cup fresh coriander, leaves and stems, chopped
- 2 garlic cloves, peeled and roughly chopped
- freshly squeezed juice of 1 lime
- ½ tsp salt 2 mL
- 1/4 cup olive oil 60 mL
- Heat oven to 180C and coat carrots thoroughly in oil, spices and salt. Place on a baking tray and cook for 1 hour, or until tender.
- For zhug, lightly grind caraway, peppercorns and cardamom in a pestle and mortar. Put all ingredients except oil in a food processor and blend, slowly adding oil to combine. Blend until pale and smooth. Keep in an airtight container in the fridge for up to 2 weeks.