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
ROASTED VEGETABLES AND TOFU
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.