Nuts and Seed Aren’t Just For Birds: Make Dukkah!

_DSC0523Have you heard of dukkha? To be honest, I can’t say that I’ve known about it for long. It’s a savory blend of roasted nuts, seeds and spices that hails all the way from Egypt. The fragrant mix is absolutely delicious, very versatile and super easy to make. Where have I been that I didn’t know about it sooner? Here’s to more dukkah in my house and, hopefully, yours, too. Come and cook with us!

Remember my love-affair with za’atar? Don’t worry, we’re still going strong! But I have added a new item to my repertoire of spice mixtures to liven up my dishes. While there is no right or wrong way to make dukkah, it’s usually a mixture of some type of roasted nuts, seeds like coriander, fennel, cumin and sesame, as well as spices and herbs including peppercorns and paprika. Just like za’atar, many families have their very own recipe. Mine didn’t, so we experimented to find what we like best and made it our own. If you are not inspired by one or the other ingredient, leave it out and get creative and exchange it: instead of hazelnuts, use pistachios or cashew nuts. Or play with adding dried herbs like thyme or oregano. You really can’t go wrong!

The easiest way to eat dukkah is to sprinkle it over leafy salads, roasted vegetables, hummus or even rice and lentils. You can also use it with fish and meat either on your final dish or included in the marinade before you cook it. One of my favorite ways to serve dukkah is as an appetizer with good quality olive oil and plenty of crusty bread, toasted pita or naan. And if you feel like a savory breakfast, top your baked eggs with a little dukkah. Absolutely divine and adds a nice complex note to an otherwise rather simple dish.

So whether you are ready for an Egyption adventure or just want to spice up your life in the kitchen, reach for that skillet and roast up some dukkah. And don’t forget to let us know what you think. Come and cook with us!

Baked Eggs with Dukkah


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