egyptian dukkah

Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.

Egyptian Dukkah Recipe

hazelnuts

tbsp almonds

tbsp white sesame seeds

pistachios

fennel seeds

tsp cumin

tsp coriander

cayenne pepper

kosher salt

Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.

Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).

Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).

Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

https://content.jwplatform.com/videos/SqOPG55q.mp4

How to Make Dukkah

Roasting whole rainbow carrots until caramelized and just a tiny bit charred at the tips is a sure way to make a simple side dish look extra pretty on a platter. But the flavor here goes well beyond its good looks: nutty, crunchy, nutty Egyptian dukkah adds a savory layer to balance the sweetness of the carrots, and the garlicky yogurt acts like a condiment, spreading cooling, tangy, creamy goodness on each bite. Don&#039;t sleep on the mint! It adds a freshness that&#039;s key–and go for the real-deal rather than using dried.

Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt, and Mint

carrots,

Extra virgin olive oil

Kosher salt

Black pepper

dukkah,

Greek yogurt

garlic clove, (grated

mint leaves, (for garnish)

Get ready. Position a rack in the middle of your oven and preheat to 400°F. Line a sheet pan with aluminum foil.

Season the carrots. Place the carrots on the sheet pan and drizzle with olive oil (about 1 tablespoon). Sprinkle with a good pinch of salt and pepper and use your hands to rub the oil into the carrots, making sure they’re well coated and seasoned all over. Space apart on the sheet pan so they’re not touching, but leave a little room at one side for the dukkah later.

Roast the carrots. Place the carrots in the preheated oven and roast for 15 minutes. Use a pair of tongs to flip them so the other side is touching the hot pan. Roast until they’re deeply brown and charred at the tip, 10 to 15 minutes more.

Toast the dukkah. Turn off your oven and spread the dukkah on the sheet pan where you left the gap. Toast in the oven for just about a minute or so–you want it to get nice and fragrant, but take it out before the sesame seeds burn. Remove from the oven, then use tongs to turn the carrots in the dukkah, coating them all over. You can also fold the foil at two sides towards the center and shake to coat. Set aside to cool just a bit while you make the garlicky yogurt.

Make the garlicky yogurt. In a small bowl, mix the Greek yogurt with the garlic and a pinch of salt.

Finish and serve. Spread the garlicky yogurt on your serving platter, using a spoon to make swoops. Drizzle with olive oil, then top with the roasted carrots. Sprinkle on the mint and serve.

This is one of my favorite recipes! I made it exactly according to the recipe the first time, and then after the carrots were all gone, I made it with baby carrots in the toaster oven, and it was still good. These ingredients sound so strange all together, but the end result is magical. Thank you for this wonderful recipe! Our whole family loves it.

https://content.jwplatform.com/videos/6VMtabqz.mp4

Roasted rainbow carrots with nutty dukkah, creamy garlicky yogurt, and refreshing mint. Make these whole roasted carrots as a healthy, easy side dish!

Roasted Rainbow Carrots

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Roasted Rainbow Carrots with Dukkah...

Top 2 egyptian dukkah recipes from across the web

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Egyptian Dukkah Recipe

Roasted Rainbow Carrots with Dukkah...

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