Dukkah is so versatile – it’s great on eggs, avocado toast and roasted vegetables. This combination of spicy, nutty dukkah and argan oil is like a flavour explosion.
- 4 medium-sized orange sweet potatoes
- coarse salt
- argan oil
Dukkah (see Note)
- 200 g (7 oz) roasted dried chickpeas (available from Turkish or Moroccan grocers)
- 300 g (10½ oz) roasted almonds
- 100 g (3½ oz) untoasted sesame seeds
- 5 tbsp coriander seeds
- 2 tbsp cumin seeds
- 3 tbsp aniseeds
- 2 tbsp fennel seeds
- 2 tbsp dried oregano
- 3 tbsp toasted sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the dukkah, preheat the oven to 180°C (350°F). Spread all of the ingredients (except for the toasted sesame seeds) onto a baking tray or dish and bake for about 8 minutes, until fragrant. Give everything a bit of a stir a few times while baking. Tip into a spice grinder and buzz to a medium-fine grind. Stir the toasted sesame seeds through.
- For the sweet potato, heat the oven to 200°C (400°F). Wrap the potatoes in foil and bake in the oven for 45–60 minutes (depending on their size), until completely soft. Cut them open with a sharp knife and squeeze them a little. Sprinkle generously with dukkah and coarse salt, and drizzle with argan oil.
• You will need 4-6 tablespoons of dukkah for this recipe. The remainder can be stored in an airtight jar.
Recipe and images from Souk Feasting at the Mezze Table by Nadia Zerouali and Merijn Tol, Smith Street Books, RRP $49.99