To finish out the month of cultural cuisine I had to share with all of you a wonderful discovery I made recently thanks to my Whole30 Cookbook.  There are many tasty recipes in this book but next to the Beef and Sweet Potato Chili (in which I substituted lamb) the dukkah-crusted brussels sprouts are amazingly good.

Nutty and crunchy, this blend can go on almost anything.  I put it on these gold potatoes and roasted them.  I’ve also put them on veggies and even cauliflower and chicken!  I have been searching for things I can’t put dukkah on!

The world wide web tells me that dukkah (not dukkha, that would be a term used in Buddhism for suffering, there’s no suffering with this season blend) is an Egyptian spice blend typically made with ground hazelnuts and used as a dip for bread!  It would be phenomenal with some fresh hot pita dipped in olive oil.


If you’d like to give dukkah a try, this is an easy recipe to start…


Dukkah Crusted Veggies

serves 2 to 3  people


1 lb. of Brussel sprouts, cleaned, trimmed and split in half

1/2 lb. carrots, washed and cut into bite size coins

1 onion peeled and sliced into chunks

1/2 c. dukkah (see recipe below)

2 to 3 T. avocado oil

Combine the prepared veggies in a large bowl.  Generously cover the veggies with the avocado oil.  The more oil, the better the dukkah will stick to the veggies.  Toss the veggies so they are all coated with the oil.  Sprinkle the dukkah seasoning over the veggies and toss the veggies until completely coated.  Bake at 400 degrees Fahrenheit for 30 to 40 minutes.  The roasting process, toasts the almond flour and sesame seeds in the dukkah.  Combine the toasted flavor with the sweetness of the roasted veggies and this dish is pure delight!



adapted from The Whole30 Cookbook


1/3 c. almond flour

1/4 c. sesame seeds

1 T. ground coriander

1 T. ground cumin

1/2 T. black pepper

1/2 t.  Himalayan sea salt

Combine all ingredients together and store in an air tight container at room temperature.  Quite frankly, I don’t know how long it would stay fresh this way but if you’re like me you won’t ever know because once you taste this seasoning on roasted veggies you’ll use it up in one weekend like I did.

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