Comments on: Roasted Cauliflower with Dukkah Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 22 Jul 2015 18:52:26 +0000 hourly 1 By: Hazelnut Coconut Dukka Thu, 13 Mar 2014 02:16:41 +0000 […] Steamy Kitchen: Roasted Cauliflower with Dukkah […]

By: eileen Mon, 15 Apr 2013 01:29:02 +0000 gave the no knead bread recipe out in spades a long time back and came looking for it again; just made dukkah, super yum. AND just read all about your laser surgery… are your eyes STILL perfect now? … how bad were they before the surgery? can you send me the name of your surgery guy? … eileen

By: 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:

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 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 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 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.


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 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 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!