Everything Is Better with Dukkah
I finally discovered dukkah! You know how it happens — you hear the word for years, but never do that last step to actually taste an unfamiliar dish or ingredient, or try new cooking method, or experience whatever that culinary term means. Than, it clicks, and you do, and you think — why on Earth haven’t I done it earlier?! That’s exactly what happened to me with dukkah. I opened Condiments section of Jerusalem: A Cookbook by Yotam Ottolenghi. Just reading the list of ingredients convinced me I have to make it: roasted hazelnuts and sunflower seeds, fennel and cumin seeds, dried green peppercorns, coriander seeds, sesame, nigella, sea salt, and sweet paprika. Ottolenghi suggests sprinkling this mix over leafy salads, roasted vegetables, bean pastes, rice and legume dishes. “It adds an exotic charm,” — he says. And it’s true to the letter!
There are, probably, many different recipes for dukkah. The one from Ottolenghi’s book is absolutely gorgeous.
Ingredients and Where to Find Them in ATX
In Ottolenghi’s recipe, the first step is to roast hazelnuts and sunflower seeds. Since we have really great roasted Oregon hazelnuts in Trader Joe’s and roasted sunflower seeds in bulk section of HEB or CM, I got those and saved some time when making this dukkah.
You can find the rest of ingredients in bulk spices and herbs section of Central Market, except for nigella. Nigella is available at Savory Spice Shop (Address: The Arboretum, 10000 Research Blvd #129, Austin, TX 78759).
Dukkah makes grilled eggplants and zucchini addictive! Just spread some labneh (yogurt cheese) or sour cream or plain Greek yogurt on grilled slice of either vegetable and sprinkle with dukkah. And enjoy!