Dukkha rubbed chicken satay with zucchini ribbons.

Dukkha is an amazing blend of spices and nuts that is very useful to have on hand.  Moist  chicken with crispy bits and tender zucchini, try this chicken marinated in tahini and rubbed with dukkha seasoning.  I guarantee it won’t be the only time you try it!

Dukkah chicken 4

2 tbsp vegetable oil

1 tbsp liquid honey

1 tbsp tahini

1 tbsp lemon juice

1/2 tsp kosher salt

1/2 tsp pepper

1 lb of boneless skinless chicken thighs, cut in 1 inch pieces

1 small zucchini, cut into long thin ribbons (use a vegetable peeler)

1 small onion, cut into 1 inch pieces

1/2 cup Dukkah

In a large bowl, whisk together oil, honey, tahini, lemon juice, salt and pepper.  Blend well, and add the chicken pieces.

Dukkah chicken 1

(This can be done ahead of time, and marinated for up to 24 hours)

When ready to assemble, remove chicken from marinade, (discard excess) and dredge in Dukkah.

Create an assembly line of zucchini ribbons, onion and chicken …..

Dukkah chicken 2

Alternately thread chicken, zucchini and onion onto skewers.  This can be done ahead and kept in the fridge for up to 24 hours.

dukkah chicken 3

 

Place skewers on greased grill over medium heat, close lid and grill – turning until browned.

Transfer to a serving platter, scatter more Dukkah over top and serve with lemon wedges.

If you live in a larger city, I’m sure you can pick up Dukkah seasoning in any Middle Eastern grocery store.  If not, check out my recipe for Dukkah, I like to keep it in my pantry.

 

Lamb Meatballs with Tomato Olive Sauce and Mint

lamb meatballs

 

These meatballs are tender and delicious – the sauce is rich and that mint sauce is a perfect taste to brighten it all up. If you aren’t a big fan of lamb, then use minced pork.

You could buy lamb merguez sausage to make these meatballs, but if that isn’t available to you, this is an easy fix and tastes amazing.

1 pound lean ground lamb

1 tsp salt

1/4 tsp fennel seeds

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp ground coriander

1/4 tsp turmeric

3 cloves minced garlic

2 tbsp harissa

1 tbsp tomato sauce

Grind salt and fennel together until smooth, then add the rest of the spices and stir together.  Add in garlic, harissa and tomato sauce to make a paste.  Lightly toss paste with ground lamb, until well blended.

For the best flavour, allow to sit over night but they are great if made into meatballs right away too.

Form balls about 1″ in diameter.  Heat oil until shimmering, then cook meatballs until just crispy on the outside and

 

Meanwhile ….. on roasting pan in moderate oven (375) toss in olive oil:

3 tomatoes, chopped

1 onion, chopped

3 garlic cloves

1/2 cup black olives

 

Roast until vegetables are tender, and blend with enough olive oil to make a smooth sauce.  Season to taste with salt and pepper.

Toss meatballs with tomato sauce and serve with mint sauce.

Mint Sauce

Blend fresh mint leaves with a drizzle of honey, freshly squeezed lemon and olive oil just until smooth – season to taste with salt.

Butternut Squash Soup – with a Mediterranean twist

At this time of year the butternut squash is coming out of the gardens and so fresh that when you cut into it beads of moisture appear – yum yum! Butternut squash soup is a favorite of mine, but this time I felt like a little twist.

Butternut Squash Soup with a Mediterranean twist

Butternut Squash Soup with a Mediterranean twist

You will need:

roasted butternut squash
chicken stock
onions
garlic

Seasonings: Ras al Hanout, cinnamon stick, salt and pepper

Garnishes: Grated feta cheese, minced chives, crispy bacon pieces

In a soup pot cook bacon pieces (I like to cut my bacon slices in thin slivers). Remove bacon as soon as it gets crispy. Remove some bacon fat, but leave enough to sauté your cinnamon stick, onions and garlic until soft. Add chicken stock and roasted butternut squash. Remove cinnamon stick as soon as you get a hint of it in the broth, but not overwhelming. Cook until everything is steaming hot – puree with an immersion blender or in batches in a blender (if using a blender take care to leave an opening for the steam to escape – you do not want to end up wearing this hot soup). Season to taste with salt and pepper.

The portions on this will vary greatly on the size of your squash, and the amount of soup you want! For tonight there were only 2 of us so I used 1/2 a squash (about 2 cups) to 4 cups of chicken stock.

Serve once the soup has been pureed – garnish with the chives, bacon bits and grated feta.

For a vegetarian option, leave out the bacon and use vegetable stock.

Either way – a delicious soup!

Dukka

Ready for serving

Dukka/Dukkah?  You say Dukka?  What the heck is that???  It is a blend of Middle Eastern spices that you can use in so many ways.  I like to keep a jar of it on hand.  If you have unexpected guests get it out with some good olive oil and a chunk of bread and you have an appetizer ready.  

Use it as a rub on meats before grilling, blend it with some oil and vinegar for an instant salad dressing, mix it with good mayonnaise and you have a fantastic spread for sandwiches, burgers or a dip for vegetables – the possibilities are endless.

2/3 cup almonds

1/3 cup hazelnuts

2 tbsp sesame seeds                

4 tsp chili powder

2 tsp turmeric

1 tsp onion salt

1 tsp celery salt

1 tbsp cumin seeds

1 tbsp coriander seeds

cayenne pepper to taste

Toast almonds on baking sheet until golden brown and set aside

Toast hazelnuts until golden, then rub in a dish towel to remove most of the skin

Toast sesame seeds until golden

Lightly heat cumin seeds and coriander seeds just until fragrant

When everything has roasted/toasted and been prepped allow it to cool – then pulse in food processor (or use a mortar and pestle) until you have a powdery mixture with the occasional chunk of nut left for texture.

To serve as an appetizer just cut up chunks of bread into bite size pieces and set out 2 bowls – one of oil, and one of dukka.  Dip bread into the oil, then into the spice.  

Your first taste might have you puzzled, but wanting more – next thing you know – addicted!