I probably say this a lot and it’s true — I love trying out new cuisines and exploring new flavors. When the world has so much to offer, why stick to just one kind of food? I am always on the hunt, looking for something new to try and thankfully, my husband also enjoys the journey. Having said that, as much open minded as we are towards food, we are not all that adventurous to try out something bizarre. Bottom line — it has to smell good, sound good or at the most, look good.
While reading Ana Sortun’s Spice: Flavors of the Eastern Mediterranean, I learned about a spice mix called Dukkah (say Dooh-kah), which can also be spelled as Duqqa or Dukka. My Indian friends might automatically relate to the word ‘suffering’ or ‘stress’ because that’s what it means in Hindi (kind of). Trust me, it’s nowhere even close to anything sad.
It has a robust flavor, looks rustic, tastes nutty and can bring immense joy to your belly. This crumbly spice mix is mostly used as a bread dip with olive oil.
Dukkah – The famous Egyptian spice blend has way too many versions than one can even imagine. With nuts and whole spice seeds as the key ingredients, various doors of possibilities automatically open up making it very versatile. If you are allergic to one kind of nut, you can pick the one that you can eat. Even if you don’t have the spices mentioned out here, improvise and pick something else which might have a fairly close flavor.
For now, I am happy with this combination and will let my creative-hat rest for a while.
I used this spice in a lot of different dishes. To mention a few — lentil soup, fish cakes, sprinkled it on fish before pan-frying it, added it on roasted vegetables, salad, yogurt sauce (raita)…
But first, let’s get some bread, a good quality extra virgin olive oil and enjoy it the authentic way — as a dip!
My advice, do not make it in a huge batch. It looses its flavor eventually. The reason why I always prefer making spice mixes at home is because it remains fresh and is always more flavorful.
Making Dukkah would take hardly 10 minutes. So, make it in small batches and store in a cool, dark place for no more than a month.
Dukkah – Middle Eastern Spice Mix
Ingredients
- 1 cup almonds blanched and skin removed
- 1/4 cup coriander seeds
- 2 tablespoons sesame seeds
- 3 tablespoons cumin seeds
- 1 tablespoon freshly grated pepper
- 2 teaspoons fennel seeds
- 2 teaspoons coconut flakes
- 1/4 teaspoon salt
Instructions
blanch the almonds
- Pour the almonds in a bowl and cover it with hot water.
- Let it stand for 1 minute, drain the hot water and rinse under cold water.
- Pat dry and peel off the skin.
make the spice
- Once the almonds are blanched, layer them in a tissue paper and let it dry completely before you grind them.
- Dry roast the spices (coriander, cumin and fennel) separately and then using a coffee blender or a mixer, grind them to a rough dust.
- Dry roasts the sesame seeds and keep them aside.
- In a bowl, mix the ground spices, ground almonds, sesame seeds, coconut flakes, freshly grated pepper and salt.
- Store it in an airtight jar, like any other spice mix.
Notes
2. I prefer not to roast the coconut flakes but you could always roast them.
Nutrition
Comments are closed.
sangeeta khanna
July 17, 2012 at 4:59 AMThis is my next powder on the go. I know I would love it with just anything. The current one is a garlic flax seeds dry chutney. Just finished a batch and next is this Dukkah. I think I’ll make a big batch n keep in the fridge.
Kiran
July 10, 2012 at 1:42 PMInteresting mix of spices. I’ve always been curious about “dukkah”, thanks for sharing the recipe 🙂
Tadka Pasta
July 9, 2012 at 9:16 PMWould love to mix up a batch of this, thanks for the recipe. Wonderful pictures, Kankana!
Magic of Spice
July 7, 2012 at 12:53 PMSuch a great spice mix! Thanks for the recipe 🙂
Marta @ What Should
July 2, 2012 at 4:21 PMYou are so inspiring. And your spices look simply beautiful. Who would thought it’s possible, hahaha.
Sylvie @ Gourmande in the Kitchen
June 29, 2012 at 8:23 PMTime to get out the spices and make a batch of this myself!
torviewtoronto and createwithmom
June 29, 2012 at 5:28 PMlooks aromatic and flavourful deliciously done and presented
Jacqueline
June 29, 2012 at 6:25 AMI love Middle Eastern flavours but I’ve never tried Dukkah before.
Nice tip about blanching the almonds. Very original post.
Tiffany
June 29, 2012 at 5:48 AMONLY you can make spices look so beautiful! And congrats on Top 9!
alpana
June 29, 2012 at 5:34 AMVery informative post & needless to say superbly captured. Thanks for sharing.
Kitchen Belleicious
June 28, 2012 at 7:25 PMi am always in need of different spice combinations and this is nothing short of fantastic. would love to do this soon
Lola Lobato
June 28, 2012 at 6:33 PMWonderful spice mix!!!beautiful pictures.
Kim
June 28, 2012 at 3:58 PMMy fiance would love this! He has so many spices and has taught me so much about using them. We’ll definitely have to try this mix!
CJ at Food Storiese
June 28, 2012 at 3:55 PMExcellent looking recipe, definitely deserving a place in the foodbuzz top 9, congratulations!
Kate @ Kate from Scr
June 28, 2012 at 2:15 PMGorgeous photos. I’d love to try this soon. It sounds exotic, which always refreshes a family menu. Congratulations on reaching the foodbuzz top 9 today!
Archana
June 28, 2012 at 1:24 PMCongrats …..Yay. This post is awesome and you really deserve it. Wonderful spice too.
gina @ cateror
June 28, 2012 at 6:32 AMFound you on foodbuzz, congrats! This mix has so much potential, thank you for sharing it! I love bread with oil for dipping, but usually end up with more of a mediterranean flavor, so this will make a great addition to the bread dips!
Arch
June 28, 2012 at 6:27 AMHey, your post was the topmost on foodbuzz…Yaaaay !! Congratulations !!
DB-Foodie Stuntman
June 28, 2012 at 1:07 AMUsing this as a dip has me intrigued. Congratulations on making the foodbuzz Top 9!