This platter of market produce is served with Dukkah, a fragrant blend of Middle Eastern mild spices, fresh herbs, and toasted sesame oil. The spices are gently toasted first to bring out their aroma, then combined with herbs to create a dukkah that’s earthy, nutty, and incredibly inviting.
Each component has a purpose. The hardboiled egg slices and the market vegetables are meant to be dipped first into the sesame oil, then dunked into the dukkah so the spices cling to every bite. Add some warm naan for extra flavor and texture, and of course, another excuse to dunk. One of our recent dinner guests even stirred a little dukkah straight into the oil and did a single dunk, which worked beautifully. Either way, it’s simple, interactive, and absolutely delicious.
Ingredients
Dukkah
- 4 tbsp sesame seeds mix of black and white
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1/2 cup roasted peanuts
- 1 tsp dried oregano
- 1 tsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 cup each canola oil and toasted sesame oil for dipping
Market Produce
- 3-4 whole baby or Persian cucumbers
- 2-3 whole vine ripened tomatoes cut into wedges
- 2-3 whole carrots peeled and halved
- 1 whole red bell pepper seeded and cut into strips
- 3 hardboiled eggs cut in half lengthwise
- 3 slices naan toasted in a pan
Instructions
Gather all ingredients before starting the recipe.
Dukkah
- Toast 4 tbsp sesame seeds, 3 tbsp coriander seeds, 2 tbsp cumin seeds and 1 tbsp black peppercorns in a small pan over medium heat. Stir often to prevent burning. When the seeds are beginning to pop, remove from heat and allow to come to room temperature.
- Combine cooled seeds with 1/2 cup roasted peanuts, 1 tsp dried oregano, 1 tsp sweet Hungarian paprika, and 1 tsp kosher salt in a small food processor and pulse until a coarse mixture develops.
- Using the pan to toast the seeds, add slices of naan and toast until the naan is soft and slightly charred.
Serving
- Slice 3-4 whole baby or Persian cucumbers into slivers or halves and arrange on a long serving platter.
- Quarter 2-3 whole vine ripened tomatoes and add to platter.
- Peel and slice 2-3 whole carrots and core and slice 1 whole red bell pepper and add to platter.
- Slice 3 hardboiled eggs in half and add to platter.
- Transfer dukka to a small dish and place on the platter with the vegetables and naan.
- Combine 1/4 cup each canola oil and toasted sesame oil and pour into a small dish and add to the platter.
