ROASTED CARROTS WITH FETA AND DUKKAH
Dukkah, an Egyptian condiment with a distinctly nutty taste, is definitely not a typical spice blend but, rather, a fragrant combination of roasted nuts and seeds. You can use dukkah as a crust for meat, chicken or fish, as a dip for pita bread and olive oil or as a seasoning for vegetables. I love roasting carrots (buy the ones with the green tops still on because they're fresher and sweeter) with olive oil and then topping them with the dukkah and a bit of tangy cheese. It makes an ordinary vegetable side dish something extra special.
Provided by Russ Myers @Beegee1947
Categories Vegetables
Number Of Ingredients 11
Steps:
- Dukkah: add the hazelnuts to a dry skillet or cast iron and toast for 1 to 2 minutes, stirring often. Move the hazelnuts to a dish and add the sesame seeds, coriander seeds and cumin seeds to the pan. Toast for another 1 to 2 minutes and remove from the pan. You can also do this in a pre-heated 350 degree oven by spreading the nuts and seeds out on a baking sheet lined with parchment paper and roasting for about 2 minutes.
- Add the toasted hazelnuts, sesame seeds, coriander seeds and cumin seeds to a food processor and pulse for 2-4 minutes. You want the ingredients to break down into very small pieces but not to turn into a paste. You can also do this by hand in a mortar and pestle.
- Pre-heat the oven to 400 degrees. Peel the carrots and slice in half lengthwise. Toss in the olive oil and place on a baking sheet lined with parchment paper. Roast for approximately 20 minutes or until the carrots are just fork tender.
- Place on a serving dish and top with the crumbled feta and the dukka. Serve warm.
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