Spice & Nut Blend: Dukkah Tuesday, June 17 2014
Dukkah (pronounced DOO-kah): it originated in Egypt, is wildly popular in Australia and is sure to make a splash at your next dinner party.
Most commonly served with olive oil, dukkah is special enough to serve as an appetizer alongside a glass of wine, but it’s also humble enough to be enjoyed with a slice of crusty bread as an afternoon snack.
First dip your bread in olive oil, then in dukkah, and enjoy.
You can also use dukkah as a rub for lamb, chicken or fish or as a crust for roasted potatoes.
One of this food’s most attractive qualities is that its recipe can easily be adjusted to suite your unique tastes or the setting. In its most basic form, the blend almost always includes sesame seeds, coriander, cumin and thyme, often mixed with toasted and ground hazelnuts.
For the sake of simplicity, we recommend starting with Spicely Organics’ Dukkah Seasoning Blend. For a traditional taste, combine with about 2 ½ cups of toasted and crushed hazelnuts. Toast the hazelnuts over low heat for just a few minutes, then use a mortar and pestle to lightly crush the nuts, avoiding over processing.
If you’re feeling more creative, feel free to spice up your dukkah with a variety of other tastes. Replace some of the hazelnuts with toasted pistachios, pumpkin or sunflower seeds for a nuttier, earthy taste or add red pepper flakes for a little heat.
Other favorite additions include cinnamon, coconut and dried orange zest.
Have you ever made your own dukkah? What are some of your favorite additions or ways to enjoy it?