Three of my newest cookbooks contain recipes for Dukkah, an Egyptian condiment of ground nuts, seeds, and spices. I have been intrigued, but up until now haven’t actually tried it. Cook the Book Fridays to the rescue! Like French Fridays with Dorie before it, this project is urging me to try recipes I may have skipped over or not quite found time for.
The first order of business was to make the dukkah. I substituted almonds for the hazelnuts because I always have almonds on hand, and I dislike removing hazelnut skins. I used my mortar and pestle, but the nuts and spices can also be ground using a spice grinder or food processor. (BTW – If you haven’t read David’s description of trying to buy a mortar and pestle in Paris you must; it’s laugh-out-loud funny!)
We celebrated my husband’s birthday last Saturday, so I turned some of the dukkah into a dip by mixing it with olive oil. I served it with crudités, excellent bread, and brie. The dukkah was surprisingly delicious with the brie; the soft, buttery brie contrasted nicely with the crunchy, spicy dukkah.
A few days later it was time for the main event: Dukkah-Roasted Cauliflower. I have been wanting to cook with cauliflower more often, and this recipe was a great one to get my feet wet. The cauliflower was roasted with olive oil and the dukkah (which was added part way through roasting). The end result was so good! I couldn’t stop myself from eating bits of it off the roasting pan while I finished up the rest of our dinner. A keeper for sure!
The leftover dukkah has proven to be quite useful. I used some of it as a crust on pan-fried tilapia and I sprinkled a bit on some fried eggs. I can see myself keeping a jar of this on hand on a regular basis.
A quick Tuesdays with Dorie update: I made the Hot Chocolate Panna Cotta for my husband’s birthday party. Everyone loved it!
This post participates in Cook The Book Fridays. We are currently cooking our way through David Lebovitz’s My Paris Kitchen. There are many recipes online for dukkah. You can find the recipe for Dukkah-Roasted Cauliflower on page 224 of this wonderful book.