The Southern Mediterranean countries are known for their complex spice blends, and traditional seed, nut and spice mixes. One of the most popular of nut and spice mixes hailing from Egypt is dukkah. There are many varieties of dukkah, using sesame seeds and a variety of nuts. Some recipes call for herbs added into the dukkah mix.
Spicy dukkah, using a base of almonds and flaky aleppo pepper, is one of my favorites.
Roasted cauliflower with dukkah pairs wonderfully with meat dishes.
I think you’ll also love dukkah on your other roasted vegetable favorites, including fall/winter squashes. Try it atop salads, as well as rice and pasta dishes. It is also lovely with a warming cream soup, such as butternut squash or roasted tomato and red pepper soup. Swirl in cream or greek yogurt and then top off with spicy dukkah and a parsley garnish.
Alternatively, you can mix dukkah with your olive oil for dipping bread. Or mix it into Greek yogurt as a dip for crudite.
Enjoy dukkah for it’s wonderfully complex taste and versatility!
Cauliflower With Spicy Dukkah (Egyptian Almond Spice Blend) Videos/Recipes
- 1 pound slivered almonds For the Dukkah Spice Mix
- 1 tsp extra virgin olive oil
- 4 tbsp. Aleppo pepper
- 1 tbsp. garlic powder
- 3 tbsp. ground cumin
- 1 tbsp. salt
- 1 large cauliflower, cut into florets For the Cauliflower with Dukkah
- 2 tbsp. extra virgin olive oil
- 3 tbsp. dukkah
Lightly toast almonds in olive oil.
Add almonds and all other dukkah ingredients to a food processor and pulse until nuts are well chopped and the ingredients are thoroughly mixed.
Preheat oven to 400 . Place cauliflower in the pan, add olive oil and stir thoroughly to coat the cauliflower.
Roast for 20-25 minutes until top edges are golden brown. Sprinkle with dukkah just before serving.