Roasted Vegetables with Traditional Duqqa Recipe - EAT Magazine - Celebrating the Food and Drink of British Columbia

Roasted Vegetables with Traditional Duqqa

Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, coriander, cumin, fennel seeds, peppercorns, mint and salt. Most often used as a dip for olive oil-drizzled bread, duqqa is a versatile mixture that can be mixed into yogurt for a creamy dip, or used as a crust for meats, fish and poultry. To find a recipe to make your own duqqa from scratch, click here. Otherwise, use a prepared blend from Hot Chick Spice Company (available at specialty food shops throughout BC - click here for a list of retail outlets).

1 medium sweet potato or yam

2 potatoes

2 carrots

1/2 butternut squash

1/2 white onion

1/2 lb. white mushrooms, quartered

2 cloves garlic, peeled and diced

3-4 Tbsp. Duqqa

2-3 Tbsp. extra virgin olive oil

Preheat oven to 350°F. Peel and chop veggies into 1-inch pieces and put into a 9x13 inch baking pan. Add garlic and mushrooms. Drizzle with olive oil, add the duqqa and toss to coat. Add 1/4 cup water to pan, cover with foil and bake for an hour. Serve with roasted chicken, lamb or salmon.

Serves 4.