In the pantry: Dukkah

In the pantry: Dukkah

On the menu of modern Middle Eastern influenced restaurants, dukkah has been making appearances. The Egyptian spice blend of toasted nuts and seeds and is often served as a dip with bread and olive oil. But it can also be used to sprinkle on top of pasta, roasted vegetables, and even fruit salad. Dukkah can vary from ingredient to ingredient but the most common ones include sesame, coriander, cumin, salt, along with hazelnuts, almonds, cashews, and the list goes on. For those that enjoy being creative people add salt, pepper, dried lemon zest, and other spices such as cinnamon and turmeric.

Three recipes using dukkah:

  1. Deviled duck eggs by The Bojon Gourmet
  2. Crusted chicken tenders by Lick My Spoon
  3. Sprinkled chickpea crackers by Delicious Everyday

 

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