Dukkah is an Egyptian nut and seed condiment you would find on anyone’s table in Egypt. Made from just about any kind of nut or seed, this versatile sauce is typically used for dipping vegetables or bread.
“The first time I had Dukkah, I was in a market in Jerusalem,“ says private chef Brandon Blumfeld. “I bought it from a street vendor, and it came in a plastic bowl with bread for dipping. I ate it standing up as we walked around the market.”
Charred Sweet Potatoes with Dukkah, Goat Cheese & Herbs Recipe
Print
Charred Sweet Potatoes with Dukkah, Goat Cheese & Herbs
Description
This dish pairs smoky charred sweet potatoes with creamy goat cheese and a crunchy, spiced dukkah topping. Finished with fresh herbs and a bright dressing, it’s a flavorful and elegant way to enjoy a classic Middle Eastern condiment.
Ingredients
For the Herb Sachet:
- 1 each dried chili
- 1 each bay leaf
- 5 whole black peppercorns
- 3 cloves garlic
- 1 sprig rosemary
- 2 sprigs thyme
Special Equipment:
- 8 x 8 square cheesecloth
- 1 foot of butcher’s twine
For the Sweet Potatoes:
- 2 pounds sweet potatoes
- 1/4 cup kosher salt
- Herb sachet (recipe above)
- 8 quarts water
- 2 tablespoons canola oil
- Big Pinch of kosher salt
For the Goat Cheese:
- 4 to 6 ounces Goat Rodeo goat cheese
For the Dukkah:
- 1 tablespoon each toasted then chopped in food processors
- Almonds
- Pistachio
- Walnuts
- Cashews
- Sunflower seeds
- Sesame seeds
- Mix nut and seed mixture with:
- 2 tablespoons crispy shallots
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground caraway
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili flakes
- 3 tablespoons EVOO
- 2 teaspoon lemon juice
- Salt, to taste
For the Herb Salad:
- Big handfuls of coarsely chopped flat-leaf parsley, mint, and basil and red onion
Instructions
For the Herb Sachet:
- Put all ingredients in the center of cheesecloth. Roll cheesecloth from back to front, tucking the sides in like an egg roll.
- Tie one end off with the butcher’s twine, then wrap around the body of sachet until you get to the other end. Tie opposite end into a knot.
For the Sweet Potatoes:
- Wash your sweet potatoes under running water and place unpeeled potatoes in a large pot. Fill pot with cold water to cover potatoes and add salt and sachet.
- Put a large plate on top of potatoes to keep them submerged. Turn on high heat until water boils then turn heat down to a gentle simmer for approximately 30 minutes, or until potatoes are tender enough to poke a hole through with no resistance.
- Take potatoes out of water and cool completely. When potatoes are cool enough to handle, peel skins off using your hands. Slice potatoes to approximately 1/2-inch rounds.
- Char sweet potatoes in a cast-iron skillet or on a grill using canola oil and salt. The potatoes should be a deep dark brown to black color on the exterior to get that smoky flavor we are looking for. Leave potatoes to cool to room temperature.
For the Goat Cheese:
- Place goat cheese in a mixer with a paddle attachment and mix until very smooth and creamy.
For the Herb Salad:
- Toss charred sweet potatoes with the Dukkah dressing. Add herbs and red onions, and toss gently, making sure not to bruise herbs too much.
- On a big plate or platter, spread goat cheese in an even layer and put sweet potatoes on top and serve at room temperature.
Recipe by Brandon Blumenfeld
Styling by Quelcy Kogel
Photography by Adam Milliron
Subscribe to TABLE Magazine’s print edition.
