Description
A flavorful and elegant way to enjoy a classic Middle Eastern condiment.
Ingredients
Scale
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 lb sweet potatoes
- 1/4 cup kosher salt
- Herb sachet (recipe above)
- 8 qt water
- 2 tbsp canola oil
- Big Pinch of kosher salt
For the goat cheese:
- 4 to 6 oz Goat Rodeo goat cheese
For the dukkah:
- 1 tbsp each toasted then chopped in food processors
- Almonds
- Pistachio
- Walnuts
- Cashews
- Sunflower seeds
- Sesame seeds
Mix nut and seed mixture with:
- 2 tbsp crispy shallots
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground caraway
- 1/4 tsp garlic powder
- 1/4 tsp chili flakes
- 3 tbsp EVOO
- 2 tsp 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.