Using Dukkah in your cooking

Dukkah refers to a spice blend of appetising nuts that originated from Middle East. Dukkah can be used as a crust or rub on fish or chicken and even as the perfect vegetable seasoning. For a more savory and flavorful treat, you may consider dipping a slice of oil-drenched bread in your dukkah.

I have always been addicted to dukkah’s spicy blend. Whenever I use it, it seems that I get more and more hooked. I usually serve my dukkah with crusty or toasted bread especially Egyptian or Turkish bread. I find that friends and guests love it when they dip the bread into extra virgin olive oil and into a great-tasting hazelnut mixture.

I first discovered dukkah when on a short vacation in Egypt. At first, I didn’t know how and where to use it since I was not really familiar, I felt hesitant using it fearing that it may add strange flavours to my recipes which my family wouldn’t like. Over time I have learnt where and how to use this very flavourful seasoning and to my surprise it can be used in many different recipes.

My dukkah recipe provides a balance to the spices and does not overpower the oil and vinegar components. Try it sprinkled over roasted potatoes, vegetables or as a crust on your lamb rack. The best part is that you can experiment and put it in almost any recipe.

Many companies now make dukkah in different flavors. As a matter of fact, this uniquely-tasting seasoning has become so well-known in the past 10 years and this is perhaps due to the current Arabic and Lebanese immigration and various television cooking shows.

Since dukkah can be used and added to many recipes, I always make sure that I have some in my kitchen. Below you will find my personal dukkah recipe I hope you enjoy it as much as I do.

Extra virgin olive oil with balsamic & dukkah

3½fl.oz/100ml extra virgin olive oil

1 tsp balsamic vinegar

1 crispy baguette

For Dukkah:

¼ cup sesame seeds

¼ cup dried chickpeas

¼ cup hazelnuts

¼ cup coriander seeds

1 tbsp cumin seeds

¼ tsp salt flakes

¼ tsp black peppercorns

  1. Preheat oven to 425f/220c, spread sesame seeds in tray and roast 2 minutes.
  2. Remove sesame seeds.
  3. Spread out chickpeas and hazelnuts on same tray and roast for 5 minutes; shake half way through cooking to get an even roasting.
  4. Combine all dukkah ingredients in a food processor for 3 minutes to form a rough crumble.
  5. Slice bread and place olive oil into a serving dish.
  6. Carefully drip balsamic into the centre ofthe olive oil.
  7. Enjoy as a quick and easy entree by dipping bread into olive mixture and then dukkah.

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