Dukkah, an aromatic Egyptian blend of ground nuts and seeds that’s also popular in Australia, is most often eaten with bread that’s first dipped in olive oil, then in the dukkah.

Dukkah is “one of my most addictive foods,” says L.Nightshade. While you can buy it in Middle Eastern markets, L.Nightshade makes it at home in quantity, using a formula that’s easy to reduce to smaller amounts: Toast separately until aromatic 4 cups sesame seeds, 2 cups coriander seeds, 1 cup hazelnuts, and enough cumin seeds to make 1 cup ground cumin; grind until finely crushed (if using a food processor, pulse and watch carefully to make sure the mixture doesn’t become a paste); season to taste with salt and pepper; and store in a jar. Some hounds add nigella seed, cinnamon, mint, or marjoram, but L.Nightshade prefers it without additions.

“For something different, scatter dukkah on a Mediterranean-style flatbread (like khobez) and put it in a hot oven for a couple of minutes,” says Harters. “The bread will crisp up quickly and there you go with an Egyptian ‘pizza.'” Karen_Schaffer loves bread dipped in roasted cauliflower purée, then dukkah. Others use dukkah as a coating on roasted chicken or sprinkle it on salads, baked potatoes, soft-boiled eggs, or roasted vegetables. You could also try CHOW’s Dukkah-Crusted Salmon recipe.

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