Tillsonburg News - - LIFE -

Dukkah is an Egyp­tian blend of nuts — com­monly hazel­nuts, though oth­ers can be used or added — se­same seeds and spices. Usu­ally used as a dip with olive oil for bread, it’s won­der­ful sprin­kled on feta, chicken and white fish. Most su­per­mar­kets carry it if you don’t feel like mak­ing it, though fresher is bet­ter. Serves: 6 to 8 2 lb (907 g) sweet pota­toes, peeled 4 tbsp (60 mL) ex­tra vir­gin olive oil

1½ tsp (7.5 mL) salt

2 tbsp (30 mL) un­salted but­ter, melted 2 tbsp (30 mL) honey 3-4 tbsp (45-60 mL) dukkah, recipe fol­lows

Heat the oven to 400 f (200 C). if you have great knife skills, slice the pota­toes into 1/16 to 1/8-inch (1.5-3 mm) rounds. if not, use a food pro­ces­sor or man­do­line. Toss the slices with the oil and salt. The slices will tend to clump to­gether and that’s fine, don’t worry about get­ting them all coated. make stacks out of the pota­toes and ar­range them ver­ti­cally, start­ing at the edge of a 12- to 13-inch (30.5-33 cm) long oval bak­ing dish. press down lightly to fan them out nicely in the dish as you go along. Cover the dish with a lid or foil and bake for 1 1/2 hours un­til the pota­toes are ten­der. Com­bine the melted but­ter and honey and brush over the top of the pota­toes. re­turn to the oven and bake for 20 min­utes longer un­til browned. sprin­kle with the dukkah and serve with the re­main­ing dukkah on the side.

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