Charred Sweet Potatoes with Dukkah, Goat Cheese & Herbs
Photography by Adam Milliron // Styling by Quelcy Kogel
Dukkah is an Egyptian nut and seed condiment you would find on anyone's table in Egypt. Made from just about any kind of nut or seed, this versatile sauce is typically used for dipping vegetables or bread.
“The first time I had Dukkah, I was in a market in Jerusalem,“ says Brandon Blumfeld of Scratch Food & Beverage. “I bought it from a street vendor, and it came in a plastic bowl with bread for dipping. I ate it standing up as we walked around the market.”
Charred Sweet Potatoes with Dukkah, Goat Cheese, & Herbs
Herb Sachet
Ingredients
1 each dried chili
1 each bay leaf
5 whole black peppercorns
3 cloves garlic
1 sprig rosemary
2 sprigs thyme
Special equipment
8 x 8 square cheesecloth
1 foot of butcher’s twine
Instructions
Put all ingredients in the center of cheesecloth. Roll cheesecloth from back to front, tucking the sides in like an egg roll. Tie one end off with the butcher’s twine, then wrap around the body of sachet until you get to the other end. Tie opposite end into a knot.
Sweet Potatoes
Ingredients
2 pounds sweet potatoes
1/4 cup kosher salt
Herb sachet (recipe above)
8 quarts water
2 tablespoons canola oil
Big Pinch of kosher salt
Instructions
Wash your sweet potatoes under running water and place unpeeled potatoes in a large pot. Fill pot with cold water to cover potatoes and add salt and sachet.
Put a large plate on top of potatoes to keep them submerged. Turn on high heat until water boils then turn heat down to a gentle simmer for approximately 30 minutes, or until potatoes are tender enough to poke a hole through with no resistance.
Take potatoes out of water and cool completely. When potatoes are cool enough to handle, peel skins off using your hands. Slice potatoes to approximately 1/2-inch rounds.
Char sweet potatoes in a cast-iron skillet or on a grill using canola oil and salt. The potatoes should be a deep dark brown to black color on the exterior to get that smoky flavor we are looking for. Leave potatoes to cool to room temperature.
Goat Cheese
Ingredients
4 to 6 ounces Goat Rodeo goat cheese
Instructions
Place goat cheese in a mixer with a paddle attachment and mix until very smooth and creamy.
Dukkah
Ingredients
1 tablespoon each toasted then chopped in food processors
Almonds
Pistachio
Walnuts
Cashews
Sunflower seeds
Sesame seeds
Mix nut and seed mixture with:
2 tablespoons crispy shallots
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground caraway
1/4 teaspoon garlic powder
1/4 teaspoon chili flakes
3 tablespoons EVOO
2 teaspoon lemon juice
Salt, to taste
Herb Salad
Ingredients
Big handfuls of coarsely chopped flat-leaf parsley, mint, and basil and red onion
Instructions
Toss charred sweet potatoes with the Dukkah dressing. Add herbs and red onions, and toss gently, making sure not to bruise herbs too much. On a big plate or platter, spread goat cheese in an even layer and put sweet potatoes on top and serve at room temperature.
RECIPE BY BRANDON BLUMENFELD, SCRATCH F&B // PHOTOGRAPHY BY ADAM MILLIRON // STYLING BY QUELCY KOGEL
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