Since starting Shami’s Gourmet, we have learned about so many new and exotic foods. One that really caught my eye is the Egyptian spice Dukkah (or Duqqa). It is a mixture of herbs, nuts and spices and it’s most common use is as a dip with vegetables or fresh bread.
The origin of the word “Duqqa” is from Arabic which means “to pound”. The mixture of ingredients in Dukkah are pounded together after being dry roasted to a texture that is neither powder or pastelike. It is a texture all its own.
The spices included in the Dukkah mix are interchangeable and may vary from vendor to vendor, although there are usually some simalarities including: Coriander, cumin, sesame, salt & pepper. Other variations have included mint, zaatar, marjoram and chickpeas. Some commerial versions have also included sunflower or pumpkin seeds or pine nuts. But the pounding together of the spices is what distinguishes Dukkah from others and the finished product is always a dry mix. Dip your bread or vegetables in oil, then dip in the Dukkah and then “voila” . . your tastebuds explode!
Additional uses of Dukkah is as a dry rub on meats, poultry or fish. And while it is obviously a savory spice, I have even heard of it being used to garnish chocolate. Who knew!!
The popularity of Dukkah has risen sharply outside of Egypt in recent years and has gained exposure in the U.S. on such shows as Iron Chef America, Chopped and Top Chef.
Here are my favorite recipes for Dukkah:
Roasted Cauliflower and Shallots with Chard and Dukkah (courtesy of myrecipes.com)
Grilled Goat Cheese and Broccoli Sandwich with Dukkah (courstey of the NYTimes)
Crumbed Chicken with Quinoa and Dukkah (courtesy of AU Healthy Food)
You can get some at Shami’s Gourmet!! What’s your favorite way to use Dukkah?? Let us know.