Words and Photo by Stephanie Cameron
Serves 4

If you haven’t tried cooking cucumbers because it sounds weird, this recipe might change your mind. High heat transforms cucumbers in minutes—searing softens the flesh and then blisters it to a char, while the rest of the ingredient stays mostly raw. Finished with dukkah, the Egyptian blend of toasted nuts, seeds, and spices, this dish delivers crunch, warmth, and depth of flavor. Keep leftover dukkah on hand to sprinkle over vegetables, salads, or grains.

Print Recipe

Blistered Cucumbers with Dukkah

Servings: 4

Ingredients

Cucumbers

  • 4 Persian or 8 mini seedless cucumbers
  • 1/2 teaspoon salt
  • 1 tablespoon olive or avocado oil

Dukkah

  • 1/2 cup raw pecans
  • 1/4 cup raw shelled pistachios
  • 1/4 cup sesame seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt

Instructions

  • Cut the cucumbers in half and then half lengthwise. Sprinkle with 1/2 teaspoon salt and set aside.
  • In a skillet over medium heat, toast the pecans and pistachios for about 2 minutes, or until fragrant. Add the sesame seeds and coriander, cumin, and fennel seeds, then toast for about 1 minute more, stirring often to prevent burning.
  • Transfer the nuts and seeds to a food processor and add the pepper flakes and 1/2 teaspoon of the salt. Pulse until well chopped—don’t go too long, or you could end up with nut butter. Transfer to a bowl and season to taste with more salt, if desired.
  • Wipe out the skillet and pat the cucumbers dry. Add the oil to the skillet and heat over high heat until shimmering. Add the cucumbers, cut side down, and cook until browned, about 4 minutes (2 minutes for mini cucumbers). Once cucumbers hit the pan, don’t touch them—let them sear, no stirring or moving around.
  • Transfer to a cutting board, cut each piece in half lengthwise, then sprinkle the spears with dukkah and serve.
  • Dukkah can be stored in an airtight container at room temperature for a couple of weeks.
*Sourcing note: La Montañita Food Co-op carries local cucumbers, and nuts and spices in bulk, at all their locations.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.