Dukkah is one of my favorite spice mixes after studying Ottoman cuisine. It tastes smoky, slightly spicy, crispy and smells aromatic. It pairs perfectly with everything from hummus and tabbouleh to grilled veggies. It is also served with olive oil and flatbread as a starter. Here I use it for a hearty dukkah tabbouleh with roasted vegetables to add extra flavor to the bulgur.
Dukkah spice – what is it?
Ducca, Dukkah, Dukka a traditional Egyptian spice blend of spices, nuts and dried herbs. This oriental spice mix made from white sesame seeds, various nuts, coriander, cumin and pepper, often refined with thyme and dried mint. But, as is often the case, every family has their own family recipe, so there are many variations on this aromatic blend. Here I show you how you can easily make the spice mixture Dukkah yourself…
Dukkah spice mixture can be used in many different ways, as mentioned above as a dip for flatbread (first dip flatbread in olive oil and then in the Dukkah mixture). You can also use the spice mixture prepared in a mortar in falafel, as well as for spicy and crispy breading. Or do like me and sprinkle some dukkah on your eggplant toast in the morning.
Tabbouleh is actually a mixture of bulgur wheat, tomatoes and lots of parsley. Served as part of a mezze feast, it is eaten scooped with small crisp lettuce leaves, as is tradition. Traditional Lebanese tabbouleh is a healthy vegan appetizer that’s easy to make with just a handful of ingredients.
I took the liberty of altering this true treat for the palate with a small selection of roasted zucchini, red peppers and chopped mushrooms. Because bulgur boiled for a few minutes and then flavored with homemade dukkah. 😮 But try it yourself.
If you like our Dukkah Tabbouleh with Roasted Vegetables, you might also love these recipes:
- roasted cauliflower on vegan mashed potatoes
- Zaatar another wonderful oriental spice mixture
- Original Baba Ganoush recipe
- African Vegan Berbere Plantain Stew
- vegan spelled barley salad with vegetables
- more salad recipes…
Dukkah tabbouleh with roasted vegetables
- cutting board*
- Cooking pot*
- 200 gram bulgur rough
- 300 gram zucchini
- 1 Red pepper pointed peppers
- 150 gram mushrooms
- 4 tbsp. vegetable oil to fry
- 2 tbsp. white balsamic vinegar*
- 2 tbsp. dukkah* Make dukkah yourself
- juice of half a lemon
- 3 tbsp. native olive oil*
- 2 tbsp. Walnut kernels* chopped
- Herbs like mint, parsley, cress, chervil…
- kosher salt*
- Bring 380ml lightly salted water to a boil.
- Rinse the bulgur well and add to the boiling water. Cook for about 7 minutes until all of the liquid has been absorbed.
- In the meantime, finely dice the courgettes, peppers and mushrooms, mix and sauté briefly and crispy in hot vegetable oil. Salt.
- Roughly chop the walnuts and toast them in a hot pan without adding fat. Put aside.
- Season the bulgur with dukkah, balsamic vinegar, olive oil and lemon juice and mix with the vegetables.
- Rinse herbs, shake dry and chop finely. Mix into the tabbouleh together with the roasted walnuts.
- Season with salt and enjoy!