Dukkah, an Egyptian nut & spice blend, is the perfect topping for salads or grilled fish. I use it weekly to jazz up a simple salad. My current favorite is tossing grilled asparagus spears with fava beans, fresh mint, a generous pinch of dukkah, and olive oil. Serve over rice topped with yogurt, and you have yourself a satisfying pilaf.
But don't take my word for it, taste for yourself:
dukkah, the recipe
Makes 1 cup
¼ cup coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
2 teaspoons caraway seeds
1 teaspoon fennel seeds
3 tablespoons sesame seeds, toasted
½ cup toasted hazelnuts
1 ½ teaspoons dried mint leaves
2 teaspoon sea salt
Place a skillet over medium-high heat and toast the coriander, cumin, peppercorns, caraway, and fennel until browned, about 3-4 minutes. Put spices into a spice grinder or mortar and grind/crush to a powder. Add the sesame seeds, hazelnuts, mint, and sea salt.
Check out other unique spice blends like baharat or ras el hanout. You won't regret making them, I promise.
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