For those of you who haven’t had the pleasure of tasting Dukkah, you are seriously missing out. I was first introduced to this spice mixture out of Egypt by my parents who heard of it from Turkish friends. Dukkah is derived from the Arabic “to pound” since the mixture of of nuts and spices are usually pounded together using a pestle and mortar. As a family, we first enjoyed it sprinkled on fresh bread dipped in extra virgin olive oil, a real treat.
This dry roasted and deliciously fragrant spice mix is the perfect seasoning for these oven roasted fries. Dukkah can be found in most spice shops but I have included a recipe for you who are willing to go the extra mile. I am sure you will find that this mix of spices, while maybe a foreign concept, will be very well received by your family and friends.
These sweet potato fries are absolutely delicious served with spicy ketchup and can accompany almost anything you serve. The best part, they are super easy to make!
back to impress
2 large sweet potatoes (scrubbed clean and dried)
1/4 cup extra virgin olive oil
4 tbsp Dukkah spice
kosher salt to taste
black pepper to taste
yields about 1/2 cup
6 tbsp ketchup
2 tbsp Cholula Original hot sauce (or sriracha)
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Cut sweet potatoes into french fry sized pieces, don’t cut them too large or they won’t crisp up.
In a large bowl, toss together the oil, Dukkah, salt and pepper to coat evenly.
Spread the fries in one even layer on the baking sheet.
Bake for 20 to 30 minutes, turning once halfway through, until golden brown.
Serve nice and hot.
Dukkah (from Ottolenghi)
70g hazelnuts, with skins
2 tbsp sunflower seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp dry green peppercorns (or white)
3 tbsp coriander seeds
11/2 tbsp sesame seeds
1/2 tsp nigella seeds
1/2 tsp sea salt
1 tsp paprika
Preheat oven to 285 degrees.
Spread hazelnuts on a baking tray and bake for 20 minutes. Add the sunflower seeds halfway through, keeping them separate from the nuts. Remove from oven and cool.
In a skillet over medium heat, dry roast the fennel for 30 seconds. Add the cumin and cook another 30 seconds, or until they start to pop. Tip the seeds into a bowl and return the pan to heat.
Roast the peppercorns, coriander seeds, nigella and sesame seeds separately, in the same fashion.
Rub the hazelnuts between your palms to remove some of the skin. Pour the hazelnuts into a food processor and pulse until coarsely chopped. Add the spices and seeds and pulse until you have a uniform mixture that resembles coarse sand. Add the salt and paprika by hand.
Store the dukkah in an airtight container for future use.