from Souk to Table
One of the best ways to use Egyptian Dukkah is to press it into a large fillet of trout and roast it in the oven. The toasted nuts, seeds, and warm spices elevate an ordinary weeknight fish dinner into a fancy treat. I have also recently been quite taken with roasted radish. Radishes are commonly consumed in the Middle East, but only when fresh, for their crunch and peppery flavor. Roasting them is a technique I picked up here in the West that completely transforms them, mellowing their sharpness and enhancing their natural sweetness. Sprinkle dukkah on hummus, eggs, labneh, avocado toast, and even popcorn. Use as seasoning in salad dressings, toss with roasted vegetables, and rub on meat, chicken, and fish.
Ingredients
1 pound (454 g) red radishes, trimmed and cut in half
1 red onion, cut into ½-inch-thick (13 mm) slices
¾ pound (350 g) asparagus, trimmed
4 tablespoons olive oil, divided
1½ teaspoons kosher salt, divided
1½ pounds (650 g) skin-on rainbow trout fillets (2 large fillets) (or substitute with salmon), rinsed and patted dry
½ recipe Egyptian Dukkah
Dukkah Nut & Seed Spice Blend
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons sesame seeds
3 tablespoons chopped pistachios
2 tablespoons chopped hazelnuts
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, or more to taste
Directions
Dukkah: Place a small, dry skillet over medium heat and add the cumin and coriander. Toast for a few minutes, or until fragrant and slightly darker in color, stirring continuously. Transfer to a spice grinder or mortar and pestle. Toast the sesame seeds the same way, reserve 1 tablespoon, and add the rest to the spice grinder or mortar and pestle. Grind to a fine powder and place in a small bowl.
Add the pistachios and hazelnuts to the same skillet and toast over medium heat for a few minutes, or until fragrant, stirring often. Transfer the toasted nuts to a spice grinder and pulse a few times, maintaining a coarse texture. Add them to the bowl with the ground seeds.
Add the salt, cayenne, and reserved sesame seeds to the bowl with the seeds and nuts and mix well.
Store in an airtight container at room temperature and use within a few days.
Fish: Preheat the oven to 400°F (205°C). Line a large, rimmed sheet pan with parchment paper.
Place the radishes, onion, and asparagus on the prepared sheet pan and toss with 2 tablespoons of the oil and 1 teaspoon of the salt. Bake for 10 minutes.
Meanwhile, place the trout fillets on a flat surface and drizzle each one with 1 tablespoon of oil, then sprinkle each one with ½ teaspoon of salt. Sprinkle each fillet with 4 or 5 teaspoons of the Egyptian dukkah, covering the whole surface and rubbing the seasoning into the fish.
After the vegetables have baked for 10 minutes, remove the sheet pan from the oven and add the trout fillets. Place back into the oven and bake for 15 minutes longer, or until the fish is flaky and cooked through.
Serve the fish with the asparagus, radishes, and onion.
Nada’s Tips & Tricks: Don’t want to make the Dukkah? To purchase it, try Zambonelli Fine Foods at https://www.instagram.com/dukkahzambonelli/?hl=en or substitute a favourite spice blend like Za’atar or an Italian herb blend. Each spice mix will give you a different flavour profile making it unique each time you make it.
Reprinted with permission from Souk to Table by Amina Al-Saigh. Photo credit: Amina Al-Saigh. Published by Rock Point, an imprint of The Quarto Group, copyright 2024. https://www.quarto.com/ourbooks/bookinfo.aspx?ean=9781631069765&bkey=129734412
