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Dukkah Carrots

Dukkah Carrots

Dukkah Carrots are roasted in the oven to concentrate the flavor and brown the edges, then seasoned with Egyptian dukkah graced with coconut.

‘Great Sauces Transform Good Food into Gourmet’ 

Egyptian spice mix

In December I rubbed shoulders with great cooks at The Washington Post Food and Travel holiday party. Every dish was fabulous. Love it! A favorite of mine was the baby carrots seasoned with a unique spice mix. I asked Joe Yonan if he knew something about it. He smiled broadly and said, “That’s my dish. I used homemade dukkah left over from a mix made by another recipe tester on these roasted carrots.”

Dukkah CarrotsI couldn’t wait to get home and check the Post’s website to find the recipe. Roasted Carrot, Green Bean and Coconut Salad includes the recipe. Dukkah (pronounced doo-kah) is an Egyptian spice blend made of nuts and seeds. Ana Sortun, a Boston area chef, includes toasted coconut with almonds, coriander and cumin.

My roasted triangle-cut carrots are seasoned with dukkah. Wow! I love the uniqueness of spicy, citrusy coriander with the warmth of cumin. They’re mixed with nutty almonds and coconut. It’s a refreshing new way to enjoy naturally sweet roasted carrots.

You may also enjoy Roasted Maple Carrots, Green Bean Casserole, Company Corn with Bacon and Roasted Rosemary Reds.

2013 AniversaRecipe – Andrew’s Pizza
2012 AniversaRecipe – Smoky Sweet Wings
2011 AniversaRecipe – Asian Pencil Asparagus with Chicken.

Recipe: Dukkah Carrots

Active Time: 15 Minutes | Total Time: 45 Minutes | Yield: 4-6 Servings

2 lbs medium carrots, about 9-11
1 Tbsp olive oil
1 Tbsp dukkah, divided
1/2-1 tsp unsweetened dried shredded coconut

Spices and Nuts4 Tbsp slivered almonds
4 1/2 tsp coriander seeds
1 tbsp cumin seeds
1 Tbsp white sesame seeds
2 Tbsp unsweetened dried shredded coconut
1/4 tsp salt
1/4 tsp freshly ground black pepper

Special Equipment – baking sheet, electric spice grinder

Triangle Cut Carrots1 Preheat oven to 425 degrees.

2 Peel carrots then cut in chunks. To make triangle chunks, cut on the diagonal then roll the carrot a half turn and slice on the diagonal again, repeat.

3 Place carrot chunks on a baking sheet. Drizzle with olive oil. Roast in the oven at 425 degrees for 35-40 minutes until tender with rich golden brown edges, stirring half way through.
Roast CarrotsRoasted Carrots






4 Meanwhile toast almonds, coriander seeds, cumin seeds, Toasted and Ground Dukkahsesame seeds and coconut in a dry sauté pan on medium high heat until golden brown and fragrant, shaking frequently, about 3-4 minutes. Cool. Transfer to a electric spice grinder and coarsely grind. Place in an airtight container, add salt and pepper, then shake to combine.

5 Sprinkle carrots with 2 teaspoons dukkah. Spoon onto a serving plate, sprinkle remaining teaspoon of dukkah and dust with coconut.

Dukkah (pronounced doo-kah) is an Egyptian spice blend of nuts and seeds. It adds fragrant flavor to roasted vegetables. You can buy it online or at ethnic and gourmet markets. It’s easy to make at home and I love this version with shredded coconut.

Store the extra dukkah for up to 3 months.

Dukkah is delicious as a spice rub for chicken, pork, fish, tofu, labneh and feta cheese.

It’s also delicious on crusty bread. Brush lightly with olive oil and dust with dukkah.

Dish Designer

  • Exchange homemade dukkah for a purchased dukkah spice mix.

Inspiration – Joe Yonan
Cook with Sauces
Dukkah Carrots
Written by
Photography and Styling by Helen Horton
Updated: February 11, 2014

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