Dukkah is an incredible MiddleEastern “spice” that will add protein, healthy fats and complexity to your standard cooked vegetables or any vegetarian meal. We like to sprinkle it on top of steamed romanesco and kale. But you can virtually sprinkle on anything rom cauliflower and broccoli to beet greens and carrots.You can also coat fish and meat with it.
Here's the recipe for our Fractal Dukah. Hope you enjoy it!
1 cup nuts ( I suggest almonds, roasted hazel nuts and pistachios you can also use cashews, pine nuts and/or macadamia nuts)
2 Tbsp sesame seeds
1 tsp coriander
1tsp sea salt
1head Romanesco florets, steamed
5 chopped kale leaves, steamed
Pulse nuts and sesame seeds in a food processor or blender. Add cumin, coriander and salt. Pulse until Dukkah is coarsely ground but not powder fine. If you process too long, the nuts could turn into a paste, which you don’t want for this particular recipe. Set aside. Your Dukkah can be stored in an airtight glass container.
Steam or saute kale for about 5 minutes. Romensco takes a little bit longer than kale so you can add your kale to the pot for another 5 minutes. Sprinkle Dukkah on top and serve!
Prep Time: 15 minutes