In case you missed it, we launched a new masala last week in collaboration with Nadir Nahdi! A Yemeni spice blend, Hawaij Masala is warming, savory (not to be confused with the sweet version used for coffee), and deeply flavorful. It’s the kind of blend I go to when I want to cook meat-centric dishes like stew, or a roast, or when I’m making a marinade for roasted vegetables or a finishing sauce. With bold, savory spices, it’s strong enough that you don’t really need to add further spices, but is also versatile enough to experiment with and layer upon.
Nadir has created three recipes using Hawaij and we’re so excited to share them with you! Nadir’s Roasted Hawaij Aubergines is a simple, vegetarian recipe that is bright, comes together quickly, and is the kind of dish to impress your friends. With a zesty, tahini-based sauce, an acidic kick of heat from sahawig (a spicy Yemeni chutney), and a final drizzle of date syrup, this dish is sweet, savory, sour, and—bonus points—is so easy to make!
Haneeth is a classic Yemeni dish usually made for special occasions. Generously marinated lamb is slow-cooked for hours in spices until the meat is so tender and succulent it’s falling off the bone. While traditionally made with a full shoulder or leg of lamb, this recipe is adjusted so you can make it more easily at home. Tender spiced lamb served with a bright sawahig over rice? Yes, please.
Nadir’s final recipe is not traditional at all, but a new, playful dish he created just for us! Traditional Fahsa is a lamb stew cooked and served in a magla, a soapstone pot. Fahsa Pot Pie takes that lamb stew and puts it in a delicious meat pie. It was born from the idea of bringing together the spices of Asia, the influence of Yemen, and encasing it in something so quintessentially British - a pie. As Nadir says, “this unusual but delicious dish is all things me and I kinda love that!” It's rich, succulent, and a great story to tell dinner guests. Nadir and I made this together in London this summer, and can attest, it is delicious!
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