August 10, 2017 lyukum

Green Dukkah with Hatch

Green Dukkah with Hatch

Everything Is Better with Dukkah

Last year I finally discovered dukkah and it found its honorable place in my kitchen. I served many vegetable spreads, salads, casseroles, appetizers turning basic recipes into flavorful Middle Eastern delicacies with one simple step — sprinkling dukkah on top. Besides Ottolenghi’s recipe, I created a few my variations. The one with dry powdered Hatch is one of them.

Ingredients and Where to Find Them in ATX

Look for roasted pistachios sold in shells. Roasted and salted pistachios are usually drier and crispier — just what we need. They are sold in bulk section of HEB or Central Market. Roasted sunflower and pumpkin seeds and most the spices can be found there as well and you can buy the exact amounts you need for this recipe. Nigella is available at Savory Spice Shop (Address: The Arboretum, 10000 Research Blvd #129, Austin, TX 78759).

Any 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! This Hatch dukkah completes Shakshuka with Hatch and Dukkah recipe.

Green Dukkah with Hatch
Print Recipe
Prep Time 5minutes
Cook Time 1minute
Servings cup
Print Recipe
Prep Time 5minutes
Cook Time 1minute
Servings cup
Ingredients
Units:
Ingredients
Units:
Instructions
  1. You need 5oz of whole roasted pistachios to get 2.5 oz of kernels. Shell pistachios.
  2. Chop nuts and sunflower seeds. Place them in a mixing bowl.
  3. Preheat dry skillet on medium heat. Dry-toast fennel and cumin seeds for 30 seconds, until they start popping. Transfer to mortar. Dry-toast coriander seeds for 1 minute until they start popping. Add to the mortar. Crush all the seeds with a pestle and add to the mixing bowl.
  4. Dry toast sesame and nigella seeds and add to the bowl.
  5. Add salt, paprika, and green hatch powder. Mix well. Store in an airtight container for up to 1 month.
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