Simple Israeli Fall Dukkah-Yoghurt Soup recipe

Dukkah (pronounced doo-kah) gets its name from the Egyptian Arabic word "to crush'’ and is Egyptian in origin. The mixture is traditionally made with a mortar and pestle, and the ingredients vary by region. For Artza, Or and his father created the perfect locally grown spice blend to match the flavors of the Negev Desert. To order your own Jar of Israeli grown Dukkah spice from Or - click here.

INGREDIENTS:

3 TBS butter

1 large diced onion

3 cloves, diced garlic

2 TBS olive oil

3 CUPS chopped carrots

3 CUPS chopped pumpkin/sweet potato/mix

1 TBS of salt

1 TBS black pepper

2 TBS Dukkah spice blend

3 CUPS of water/coconut milk

1 1/2 CUPS Thick Creamy Natural Yogurt , or crème fraiche

2 TBS finely chopped Parsley

INSTRUCTIONS

Preheat the oven to 375°F. In a large mixing bowl, toss chopped carrots, pumpkin and sweet potato with the olive oil, pinch of salt, and pinch of pepper. Transfer them onto a baking sheet, spread out in a single layer and place the tray in the oven for 45 minutes, until the vegetables start to brown. As the vegetables are cooking in the oven - Melt the butter in a large pot and cook the onion with a generous pinch of salt until very soft. Next, stir in the garlic, until golden.

When ready, take the roasted vegetables out of the oven and add them to the pot with the onions and garlic, mix and cook for five minutes. Add the coconut milk/water and 2 tablespoons of Dukkah spice, mix and leave to simmer for 20 minutes on a low flame. Transfer the mixture to a blender, and blend until soup is very smooth. (At this stage, you may need to add more water to water down the soup, add as much as necessary until the texture is perfect)

Divide evenly between bowls, add a dollop of yogurt, and garnish with a generous sprinkle of dukkah spice chopped parsley - and enjoy this delicious Israeli spin on a traditional Egyptian soup :) Be’teavon!

Order your Dukkah spice from Israel today - included in our Artza Negev box.