Dukkah, a crunchy condiment from Egypt.

Dukkah is delicious on so many things. Here I have it on roasted parsnips. There are more serving ideas below. Like any regional food, there are many versions. This just happens to be my favorite but don't be afraid to experiment! I also love smoked paprika or switching out the hazelnuts to pistachios.

  • 1/2 cup toasted hazelnuts (skinned) or almonds
  • 1/4 cup black or white sesame seeds
  • 1/4 cup coriander seeds                                                                                  
  • 2 Tbls. cumin seeds                                                                                          
  • 1/2 tsp. fennel seeds                                                                                          
  • 1/4 tsp. turmeric                                                                                                  
  • A hefty pinch of each dried oregano and red pepper flakes                        
  • Sea salt & fresh cracked pepper (Maldon salt is nice here)

Put all of the seeds into a small sauté pan on medium heat and shake the pan moving the seeds until they smell fragrant and are warm. Cool and pour them into a spice mill or food processor with the remaining ingredients and pulse until the nuts are medium-coarsely chopped. You don't want a paste. Season with sea salt and fresh cracked pepper to taste. Stir. Store in a sealed container. Go to town!    

Serve on:

  • Scrambled eggs  
  • Cooked vegetables
  • Ricotta or fresh goat cheese drizzled with with olive oil, sprinkled with Dukkah
  • Sprinkle on hummus
  • Rub on fish or chicken before sautéing
  • Serve with pita and a bowl of olive oil to dip first helping the Dukkah to cling to the pita                                                                                                                       

*Adapted from D. Madison's Vegetable Literacy