Dukkah is one of those infinitely tweakable spice mixes which liven up anything from a slice of buttered toast, a bowl of yoghurt to grilled fish, veg or meat. Originally from Egypt, its base is a mix of nuts and grains, toasted and then crushed with spices. Here, its aromatic crunchiness goes beautifully with the sweet silkiness of the sweet potato. Add some feta, labneh or a dash of yoghurt to give a little zing and freshness to the dish.
- 750g Sweet Potato, Peeled and Chopped
- 100ml Milk or Olive Oil
- 2 Garlic Cloves
- Salt and Pepper
- 30g Hazelnuts or Almonds
- 30g Pistachios Unsalted
- 4 Tablespoons Sesame Seeds
- 2 Tablespoons Coriander Seeds
- 2 Tablespoons Cumin Seeds
- 1 Teaspoon Ground Black Pepper
- 1 Teaspoon Fennel Seeds
- 1 Teaspoon Dried Thyme and/or Mint
- Salt to taste
To make the dukkah, toast the hazelnuts, cumin, coriander, sesame, fennel and pistachios in a heavy pan and leave to cool. Blitz with the other ingredients to a coarse powder.
Steam the sweet potato with the garlic cloves until soft then mash together with the oil or warmed milk. Season lightly and serve with the dukkah, some yoghurt and fresh leaves alongside.