Fragrant Rose & Spiced Apricots with Sheep’s Curd & Pomegranate Molasses

Pretty and dead easy to make

I headed over to the Farmer’s Market this morning to check out the new arts and crafts section and picked up 6 plump, ripe apricots for £1. I’m much more of a savoury kinda gal and will always choose cheese over pudding so I put together this savoury apricot concoction. It’s beautiful in its simplicity and combines sweet roasted apricots with floral rose, warming spices, creamy sheep’s curd and fresh zingy herbs. I’d run out of my Super Dukkah so cobbled together a new blend from whatever I had in the pantry, and you know what, its bloody good too! The Meadowsweet pollen is currently drying in my kitchen, I had a few bunches leftover from making my Rose and Meadowsweet syrup last week and the pollen is absolutely wonderful sprinkled over soft cheese so figured it would make a welcome addition.

fresh, sliced and doused in rose water then part way through roasting

For my Cobbled Dukkah:

  • coriander seeds
  • cumin seeds
  • cardamon seeds
  • almonds
  • sunflower seeds
  • sesame seeds
  • poppy seeds (blue and white)
  • Halen Môn spiced salt
  • chili flakes
  • sumac

I just ground everything together and just kept adding ingredients until I was happy with the taste then popped them in a jar.

For the rest:

  • 6 ripe apricots
  • few tablespoons rose water
  • saffron
  • wild flower honey
  • pomegranate molasses
  • dill fronds (vital)
  • baby salad leaves from the garden: sorrel, rocket, beetroot, chard
  • mint leaves (I used ginger mint)
  • violas
  • meadowsweet pollen (picked from a field and dried in the kitchen)

Ready to roast

Just slice the apricots in half, remove stone and lay in a roasting tin. Sprinkle over your rosewater, dukkah, a few saffron strands and a drizzle of honey then cover with tin foil and roast in a hot oven for about 25 minutes or until they are lovely and soft. Once soft and lovely remove the foil and roast for another 10 minutes to caramelise the top and reduce the syrup in the tray.

To serve just drizzle pomegranate molasses (it’s lovely and sour) on a plate, crumble over some soft creamy sheep’s curd, sit your sweet roasted apricots on top, drizzle with the syrup from the roasting tray, sprinkle with more dukkah and the meadowsweet pollen then just scatter your mint and herbs over the top. The dill is amazing and you really do need it. I would have really liked some flatbreads with this but alas I was feeling far too lazy to make any. After I took the photo I sprinkled some coconut powder over the entire dish, this totally rocked.

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Super Dukkah

Dukkah is an Egyptian side dish, and contains spices, nuts, and herbs. Use it as a dry dip for bread/roast potatoes/chips, sprinkle on salads/stews, mix with breadcrumbs and spread onto mustard covered lamb and roast, its really versatile and is absolutely wonderful added to your dough when making bread.  I tend to make a large batch and then store in clean recycled jam jars. These quantities are just a guide so you can adjust to your taste if you like chilli maybe add some dried chilli flakes. There are no real rules to Dukkah, every Egyptian family will have their own take on it so you can’t really go wrong, play around with it and you will soon find what works for you.

Half a cup each of:

Walnuts

Hazelnuts

Pistachio Nuts

Hemp Seeds

Sunflower seeds

2 Tblsp Coriander seeds

1 Tblsp of Cumin seeds

2 tsp teaspoon Linseeds

2 tsp each White and black sesame seeds

1 Tblsp Poppy seeds

1/2 tsp Flaked sea salt

few grinds of Pepper

1 tsp Ground cinnamon

1 tsp Sweet paprika

In a dry pan gently toast the first 9 ingredients, moving the pan all the time ensuring they don’t burn.  Once you start to smell the spices cooking remove from heat and leave to cool.  Once cooled pulse them in a coffee grinder (or bash them with a mortar and pestle).  You want them to still be quite coarse.  When you are happy with the mix then add the second group of ingredients and stir to mix.  Taste and adjust your seasoning.  Store in airtight jars. I tend to make a batch every 4 weeks or so although at the moment I am addicted to Dukkah on hot buttered toast so getting through it at quite a rate. Incidentally  this tasty breakfast toast topping also seems to be amazing for hangovers, must be something to do with all those wonderful nuts, seeds and spices!

Finished Dukkah