Honey CarrotsRoast with Dukkah

STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN

much a homemade blend, and there are as many variations as there are Egyptian cooks. The idea behind dukkah is to use up any leftover nuts and seeds kicking about the kitchen, but there are some staple ingredients such as sesame seeds. And you want warm spices in there, such as cumin, coriander, and fennel seeds. Cayenne can be included if you like spicy things. Nuts can be hazelnuts, pistachios, pecans, almonds, or even peanuts, but likely a combination of a couple of these. The nuts and seeds get roasty toasty in a skillet, then everything is added to a food processor for chopping into a coarse mixture. Not too fine - we want the crunch factor here.

Now that you’ve got dukkah, you’ll find yourself adding it to everything. Pretty jars of the stuff make for great gift-giving too.

Dukkah

½ cup raw hazelnuts

½ cup shelled pistachios (pecans, almonds)

¼ cup sesame seeds

½ tsp fennel seeds

2 tsp ground coriander

1 tsp ground cumin

½ tsp salt

½ tsp pepper

It’s always fun to come up with secret weapons in the kitchen. We all have them. Mine include store-bought gnocchi and naan. The former is fantastic for sheet pan dinners, and the latter for quick and fuss-free pizzas. Now, I can add another kitchen keeper - dukkah. This Egyptian condiment is having a moment, and it’s easy to see why. Composed of toasted nuts, sesame seeds, and spices, it’s delicious on dips, vegetables, and so much more. It’s the sort of seasoning that instantly perks up scrambled eggs, avocado toast, and salads.

Dukka (pronounced doo-kah) has been around since ancient times, and translated from the Arabic, it means “to pound”. That’s because traditionally, one would use a mortar and pestle to pound the nuts, seeds, and spices until they form a coarse and crunchy mixture. For the sake of convenience, I like to use a food processor, but if you have any frustrations you need pounding out, then go ahead and use the old school method.

So, what exactly gets pounded together? This nutty mixture is very

1. Add the nuts to a large skillet and place over medium-low heat. Give it a stir every 30 seconds, for 3-4 minutes. You want the nuts to get lightly golden and toasty. Turn the heat to low and add the sesame seeds and fennel seeds. Stir for another 2 minutes until fragrant, but watch carefully so the sesame seeds don’t burn. Let cool until room temperature.

2. In a food processor, pulse the nut/ seed mixture and remaining spices until it resembles a coarse meal, with pieces not larger than the size of a pea. You want the mixture to have some crunch so it shouldn’t be too fine.

3. Transfer the dukkah to a bowl and serve with a small bowl of olive oil and fresh pita bread for dipping, or sprinkle over vegetables, salads, fancy toast, eggs, and more.

4. Let cool, and store in an airtight container or jar for up to 2 weeks.

Honey Roasted Carrots with Dukkah

Serves 4

Tossed with aromatic spices and honey, this is a wonderful side dish that celebrates how delicious the humble carrot can be. Use rainbow carrots if you have them - if not, the usual orange will do.

2 bunches carrots, about 900 g

3 Tbs (45 mL) extra virgin olive oil2 tsp (10 mL) honey

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

¼ tsp pepper

For Serving:

¾ cup (185 mL) sour cream, or full-fat plain Greek yogurt

2 Tbs (30 mL) extra virgin olive oil

2 Tbs (30 mL) fresh lemon juice

½ tsp salt

¼ cup dukkah

Fresh herbs such as mint, parsley, cilantro, or dill

1. Preheat the oven to 400º F. Line a baking sheet with parchment paper.

2. Wash the carrots thoroughly. Trim the tops off the carrots, leaving a little nub, if desired. Save the carrot tops for pesto, chimichurri or vegetable stock. There’s no need to peel the carrots, just give them a good scrub and pat them dry.

3. Place the carrots on the baking sheet and drizzle with olive oil and honey. Sprinkle with the herbs, salt, and pepper. Toss well. Roast for 20-30 minutes, until the carrots are fork-tender. Timing depends on the thickness of the carrots. Remove from the oven, let cool for a few minutes, then slice any thicker carrots in half lengthwise.

4. In a small bowl, stir together the sour cream, olive oil, lemon juice, and salt. Spread this mixture on a platter and top with the roasted carrots. Sprinkle with the dukkah, and garnish with fresh herbs.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her second cookbook, “Vegetables: A Love Story” has just been published.