by Aya Mohamed, Chef de Cuisine
Enticing your palette.
Enhancing your dishes.
Their versatility is immeasurable, so many different blends, layers of complexity, a delightful explosion.
Spices, in its simplicity, tell an old tale, through history, through time, and through the innate ability to create a memory.
Today’s blend, Dukkah!
Pronounced : Dooq-kah
A great use of your pantry’s last sprinkle of spices, herbs and nuts, lingering in the bottom of their jars.
Nuts like almonds, hazelnuts and pistachios, add great creaminess and nuttiness, let alone some protein, and toasting it with some cumin, coriander, and fennel seeds to start a great base to any dukkah.
In the souks of Egypt, no two blends are the same. Everyone has their unique ratio, and like your favorite hairdresser, you are faithful to your dukkah vendor. Because only they make it that way.
My favorite thing about dukkah is you can always build on to it. It’s never too much. It’s so versatile, can go on practically anything.
In its simplest of offerings , in a shared table experience, with some bread, oil and a plate of dukkah. Tear, dip and coat, and let the textures and spices satiate your appetite.
Or crust it on some chicken, or top it on some labneh or yogurt for some added bold flavors and textures.
Here’s my own blend that I have found myself searching for more bread to finish my endless batch.
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp anise seeds
- 1 tbsp sesame seeds
- 1 tsp cayenne or aleppo pepper
- 1 tsp sumac
- 1 tsp salt
- 2 tbsp almonds
- 2 tbsp pistachios
- 1 tbsp hazelnuts
- 1 tbsp walnuts
In a dry skillet, over medium heat, toast nuts until fragrant and oils begin to show. Add to a food processor.
In the same pan, toast seeds until fragrant and add into processor with nuts. Pulse until mixture is coarse. Add in your spices and pulse for a few more seconds.
Taste to adjust seasoning , place in an airtight jar for storage and enjoy!
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May Food Festival: Rhubarb Chutney
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April Food Festival: Ramp Pesto
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