Many people are really surprised at how aromatic and utterly delicious the combination of only a few ingredients can be. That’s dukkah!
This traditional mix of nuts and seeds is typically seasoned with ground cumin and cinnamon and indeed a flavour explosion. It’s also known as Egyptian dukkah and is popular in Middle Eastern and Mediterranean dishes.
So how do you use dukkah?
This accompaniment is really versatile, as the combination of crunchy nuts and fragrant spices compliments a wide range of flavours. It’s so good over roasted vegetables and perfect with lightly steamed green veggies, like broccoli or green beans. You can sprinkle dukkah over almost any salad. It’s particularly good over a green salad, tomato salad or any salad with fresh fruit, from grapes and peaches to mango, citrus or pineapple.
Dip fresh bread in olive oil and then in dukkah to serve as an interesting snack or even as a starter before a meal. Have you tried apple wedges dipped in dukkah for a delicious and easy snack?
Dukkah is a wonderful way to season couscous as a side dish served with chicken or lamb. You can even coat chicken breast fillets in dukkah before pan-frying them for some added crunch. Having a jar on the table is always a hit, as it goes so well with many flavours.
Make a big batch, as a jar of homemade dukkah is fantastic to have on hand in your fridge. It also makes a fabulous gift for a foodie friend.
Homemade dukkah
Recipe by Heleen Meyer
Image by Adel Ferreira
Makes 250 ml
125 ml (½ cup) roughly chopped nuts like almonds or macadamia nuts
125 ml (½ cup) sesame seeds
2,5 ml (½ tsp) ground cinnamon
1,2 ml (¼ tsp) ground cumin
- Heat a large frying pan over medium temperature without any oil. Toast nuts until golden brown – take care as these can easily burn. Spoon into a shallow bowl or plate.
- Toast sesame seeds in the same way until golden brown and add to the nuts.
- Stir spices into the warm nut and seed mixture. Allow to cool down and store in glass jars or an airtight container in the fridge for up to 30 days.
Visit Heleen’s website (www.heleenmeyer.co.za) for more recipes like this.
Image: Adele Ferreira