Egyptian courgettes with dukkah sprinkle - Good Food Middle East
Sauté onions till golden, add spices and tomatoes; simmer with courgettes. Meanwhile, toast whole spices, sesame seeds, and almonds for a flavorful dukkah.
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Mixing bowl
- Spatula
- Colander
- Serving bowl
- Stove
Ingredients
- 1 tbsp rapeseed oil
- 2 onions, halved and sliced
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 2 tsp vegetable bouillon powder
- 2 large courgettes, sliced
- 400g can butter beans, drained
- 180g cherry tomatoes
- 160g frozen peas
- 15g coriander, chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 25g flaked almonds
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