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Dukka

 

Roasted tomatoes
  • 50 GRAM CASHEW NUTS
  • 2 TBSP SESAME SEEDS
  • 1 TBSP COARSE SEA SALT
  • 2 TBSP CORIANDER SEEDS
  • 1 TBSP CUMIN SEEDS
  • 1 TBSP GREEN PEPPER CORNS
  • 1 TSP CINNAMON
    •
 
  • 1 KG TOMATOES, peeled 
  • 2 TBSP OLIVE OIL 
  • 3 CLOVES GARLIC, chopped 
  • FRESH MILLED BLACK PEPPER 
  • 1 TSP SALT
    •

Mix all ingredients together and toast in a hot frying pan with a drop of oil. Cool down and grind in a food processor. Sprinkle on rice, buttered toast of poached egg. Or dip your bread in oil and then in dukka.

Put the tomatoes on an oven dish and sprinkle top and bottom with olive oil, garlic, pepper and salt. Bake in the oven at 150 degrees for approximately 4 hours, until they are brown on all sides. Turn them around a little every half hour.


These recipes have been borrowed and slightly adapted from Laurie Colwin's fantastic cookbook "More home cooking".
In most recipes for dukka, hazelnuts are used or roasted chickpeas, but I definitely liked the cashews.