Dukkah roast

I found this recipe on the Veggie Num Num food blog for dukkah and it was so divine!

What is dukkah you ask. According to Food Safari, it’s Egyptian and a mix of everything I love! It combines nuts, seeds and spices for a unique nut-spice blend. It is traditionally enjoyed by dipping roasted bread into good quality olive oil and then into the nut-spice blend but can also be sprinkled on top of soups, salads etc.

I am fascinated by all these new combinations of spices I am learning about! What is it about these combinations which make it work?

Moreover, this combination of pumpkin, tofu and dukkah is so interesting. Part health foods, part traditional, I found it a very lovely fusion between middle-eastern and western convenience cooking…perhaps something to explore further.

This is a delicious easy three-step recipe that yields amazing results! A great vegetarian addition to a picnic. If you serve it with cous cous like I did, it aptly constitutes as a healthy and filling meal.

Serves 4. Adapted from Veggie Num Num.


This makes a large amount of dukkah. Keep it in an air tight container for multiple uses over the weeks.

3/4 – 1 cup nuts of almonds, cashews, brazil nuts
1/4 seeds –  pumpkin, sunflower, sesame seeds
1 TBsp ground cumin
1 TBsp ground coriander
2 tsp ground turmeric
2 tsp sweet paprika
2 tsp white and black pepper corns
1/2 sea salt
1 tsp oregano


500g firm tofu*
500g piece of pumpkin, seeded and peeled
500g sweet potato, peeled, cut into chunks
1 cup home-made Dukkah (see above)
3 TBsp olive oil
2 TBsp organic honey

*You can get these from Asian supermarkets to beat exorbitant commercial supermarket prices.


Making dukkah: pre-heat the oven to 180°C. Spread nuts, seeds and spices on a large tray lined with baking paper and roast them for 7 minutes or until they are fragrant and turn golden. Then, bringing the two ends of the baking sheet together pour the mix into the morter and pestle. (what a lovely freshly-crisp sound they make when they touch!) Coarsely process the mix until the nuts are chunky and they have a coarse texture (be patient, the nuts will take the longest). Store dukkah for up to 2 weeks in an air tight container.

Roasting vegetables: Chop pumpkin, sweet potatoes and tofu into big chunks and place in a bowl. Add the honey and olive oil. With your hands rub the dukkah, honey and olive oil over the vegetables until it’s well coated. Cook at 180°C for 30-45 minutes or until the vegetables are golden and begin to crisp.

Serve: over cous cous, rice or with bread.



    • Oh wonderful, hope it goes well! I have this at least once a week now that I have a jar of dukkah to enjoy 🙂 Thanks heaps for visiting my blog too, I sort of abandoned it but hoping to get back into it again.

      • One of your lovely friends that I met guided me in it’s general direction.

        I like your writing style and your recipes are super good. 🙂 I’d definitely love to read more.

        I’ve only just started mine actually, it’s really quite fun and relaxing to blog I think.

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