Dukkah

Dukkah Recipe: A Delicious Blend of Middle Eastern Flavors

Region / culture: Iraq, Pakistan, Persia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Dukkah is a popular Middle Eastern spice blend that is typically used as a dip for bread. It is a flavorful mixture of nuts, seeds, and spices that adds a delicious crunch and depth of flavor to any dish.

History

Dukkah originated in Egypt and has been a staple in Middle Eastern cuisine for centuries. It is traditionally made by grinding together a combination of nuts, seeds, and spices to create a fragrant and flavorful mixture.

Ingredients

4 flat breads, such as pita breads
virgin olive oil, for dipping

Dukkah Mix

0.67 cup sesame seeds
0.5 cup hazelnuts, finely chopped
0.5 cup cashews, finely chopped
0.5 cup chickpeas
0.5 cup coriander seeds
3 tbsp cumin seeds
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
2 tbsp paprika

How to prepare

Place the pitas on a baking sheet in a preheated oven at 350°F (177°C) for 10 minutes or until they turn brown and crispy.
Separate the pitas into pieces large enough for dipping and scooping.
Toast the sesame seeds in a dry skillet until they become golden in color.
In the same pan, cook the hazelnuts and chickpeas for 4-5 minutes until they release their aroma.
Add the coriander seeds, thyme, and cumin to the pan and cook until they darken. Remove from heat and let them cool.
Stir in the paprika, salt, and pepper. Serve with olive oil in a bowl for dipping the pita pieces into, followed by dipping them into the nut mixture.

Variations

Use different nuts such as almonds or pistachios in place of hazelnuts and cashews.
Add dried herbs like mint or parsley for a fresh twist on the traditional recipe.

Cooking Tips & Tricks

Toasting the nuts and seeds before grinding them will enhance their flavor and aroma.

- Store dukkah in an airtight container in a cool, dark place to preserve its freshness.

- Experiment with different nuts and spices to create your own unique blend of dukkah.

Serving Suggestions

Serve dukkah with warm flatbread and a side of olive oil for dipping. It can also be sprinkled over salads, roasted vegetables, or grilled meats for added flavor and crunch.

Cooking Techniques

Toasting the nuts and seeds before grinding them will enhance their flavor and aroma.

Ingredient Substitutions

If you have nut allergies, you can omit the nuts and increase the amount of seeds in the recipe.

Make Ahead Tips

Dukkah can be made ahead of time and stored in an airtight container for up to a month.

Presentation Ideas

Serve dukkah in a small bowl with a drizzle of olive oil for dipping, alongside warm flatbread.

Pairing Recommendations

Dukkah pairs well with grilled meats, roasted vegetables, or as a topping for salads.

Storage and Reheating Instructions

Store dukkah in an airtight container in a cool, dark place. To reheat, toast in a dry skillet until fragrant.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Calcium: 4% DV

Iron: 8% DV

Alergens

Contains nuts (hazelnuts, cashews) and sesame seeds.

Summary

Dukkah is a nutritious blend of nuts, seeds, and spices that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Dukkah is a versatile and flavorful spice blend that adds a delicious crunch and depth of flavor to a variety of dishes. Experiment with different nuts, seeds, and spices to create your own unique blend of dukkah.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Dukkah. It was a warm summer day, and I was exploring the bustling markets of Cairo, Egypt. The vibrant colors of the spices and the tantalizing smells of freshly baked bread filled the air, drawing me in like a moth to a flame.

I had always been fascinated by the rich culinary history of Egypt, and I was eager to learn more about their traditional dishes. As I wandered through the maze of stalls, I came across a small spice shop tucked away in a corner. The owner, a kind elderly man with a twinkle in his eye, welcomed me with a warm smile.

Curious to learn more about Egyptian cuisine, I struck up a conversation with the man. He spoke passionately about the importance of spices in Egyptian cooking and how they were used to add depth and flavor to their dishes. Intrigued, I asked him if he had any recommendations for a traditional Egyptian recipe that I could try at home.

With a knowing smile, the man reached behind the counter and pulled out a small jar filled with a fragrant mixture of toasted nuts and spices. He explained that this was Dukkah, a versatile blend of ingredients that could be used as a seasoning, a dip, or a topping for salads and meats.

Eager to learn more, I asked the man if he could share the recipe with me. He hesitated for a moment, as if considering my request, before nodding and agreeing to pass down the secret of Dukkah to me.

The recipe was surprisingly simple, yet the flavors were complex and rich. It called for a mixture of toasted hazelnuts, sesame seeds, coriander, cumin, and salt, all ground together into a coarse powder. The man explained that the key to a good Dukkah was in the quality of the ingredients and the care taken in toasting and grinding them.

Armed with this newfound knowledge, I returned home to my own kitchen, eager to recreate the flavors of Egypt in my own cooking. I carefully measured out the ingredients, toasting the nuts and spices until they were fragrant and golden brown. The intoxicating aroma that filled my kitchen brought back memories of my time in Cairo, and I felt a sense of accomplishment as I ground the ingredients together into a coarse powder.

I sprinkled the Dukkah over a simple salad of mixed greens and grilled chicken, and with the first bite, I knew that I had discovered a new favorite recipe. The warm, nutty flavors of the Dukkah paired perfectly with the fresh greens and tender chicken, creating a dish that was both comforting and exotic.

As I continued to experiment with the recipe, I found new ways to incorporate Dukkah into my cooking. I used it as a seasoning for roasted vegetables, a crust for fish, and a topping for hummus and yogurt. Each dish I made with Dukkah brought me back to that sunny day in Cairo, and I felt a connection to the rich culinary history of Egypt with every bite.

Over the years, I have shared the recipe for Dukkah with friends and family, passing down the tradition of this versatile spice blend to a new generation. It has become a staple in my kitchen, a reminder of the magical moment when I stumbled upon the secret of Dukkah in a bustling market in Cairo.

And as I sit here now, surrounded by the comforting smells of toasted nuts and spices, I am grateful for the memories and experiences that have shaped my love for cooking. The recipe for Dukkah may have come from a chance encounter in a far-off land, but its flavors have become a part of my own culinary journey, a testament to the power of food to connect us to new cultures and traditions.