Comments on: Roasted Cauliflower with Dukkah

By: janet

janet — Mon, 30 May 2011 12:03:21 +0000

This was great! I added chickpeas to make this more of a main, then a side, and it was perfect!
(I used less salt and oil, though)

Wrote about it here: http://tastespace.wordpress.com/2011/05/30/roasted-cauliflower-and-chickpeas-with-dukkah/

By: Roasted Cauliflower and Chickpeas with Dukkah « the taste space – steam, bake, boil, shake!

Mon, 30 May 2011 10:32:21 +0000

[...] by Jaden at Steamy Kitchen, I opted to roast cauliflower along with chickpeas until they were both sweet, nutty and brown. [...]

By: Egyptian Eggs with Dukkah « the taste space – steam, bake, boil, shake!

Fri, 03 Sep 2010 10:32:41 +0000

[...] different proportions of sesame seeds to coriander and cumin, with optional add-ins like mint, lemon zest and chili flakes. My curiosity was piqued by Sortun’s recipe since it included almonds with [...]

By: My Man's Belly

My Man's Belly — Tue, 27 Jul 2010 21:58:23 +0000

[...] grocery stores and in many specialty shops. If you would like to make your own Jaden, over at Steamy Kitchen, has a recipe that’s easy to make and has a fiery kick to [...]

By: Ray

Ray — Sun, 20 Dec 2009 07:03:39 +0000

PS: I like Middle Eastern flat bread (Khubz) with the Dukkah. If unavailable I use whole wheat fajita size tortillas. I do not like pita breads for this.

By: Ray

Ray — Sun, 20 Dec 2009 06:56:51 +0000

You bet you are not the only one that eats Dukkah. I picked up on this recipe while I was working in Kuwait. It now has a very dear place on my list of appetizers.

Dukkah

115g. (4oz) sesame seeds
45g. (2oz) Shelled skinned hazelnuts or almonds
45g. (2oz) Coriander seeds
25g. (1oz) ground cumin
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
bread and olive oil to serve.

Heat large heavy frying pan over a medium heat. add sesame seeds and roast, stirring, until they are a light golden brown. Remove from pan and set aside to cool.

Add hazelnuts or almonds to pan and roast, stirring until lightly browned, remove from pan and set aside to cool.

Add the coriander to the pan and roast until they start to pop. remove from pan and set aside to cool.

Place sesame seeds, nuts, coriander seeds, cumin, thyme, salt and pepper in a food processor or blender and process to a coarse powder.*

Transfer Dukkah to a serving bowl. To serve, dip a piece of bread into the olive oil and then into the Dukkah mixture. Serves 6

* note:
Take care not to over-grind the nuts and seeds as they will then release their oils and form a paste. Dukkah can be made in large quantities and stored in an airtight container

By: SteamyKitchen

SteamyKitchen — Fri, 30 Nov 2007 16:23:18 +0000

John: I personally love hazelnuts! I’ll clarify recipe to include “3/4oz DRIED lemon zest”

By: Jon Szostak

Jon Szostak — Fri, 30 Nov 2007 16:05:42 +0000

2 questions: (1) do you personally prefer almonds or hazlenuts? (2) I’m assuming the measure of lemon zest is the post-drying measure, correct? I’m off to the Middle Eastern Market on Foster in Chicago for some Allepo Pepper!

By: sleep disorders

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By: Neece

Neece — Wed, 26 Sep 2007 20:31:18 +0000

I LOVE the smell-a-blog feature… oh man, that picture makes the dukkah look heavenly. And those goggles really are stylin’… I think I like the dukkah with bread best. Delicious!