Thanis Lim

All Rounder Chef and Food Journalist

Dukkha? What is that?

Apparently there's this nice blend of spice and nuts that Egyptians consume for breakfast, brunch, lunch, tea, dinner, supper or any other meals they have. What they like to do is to dip their crusty crispy breads or pita breads on extra virgin olive oil, then they will dip on this spice and nut blend known as Dukkah.


The ingredients can be easily found in Indian shops or supermarkets. The recipe I saw requires hazelnuts but research shows that Egyptians used peanuts originally. I'll just substitute it with nuts that are cheaply available in Brunei.
1/2 cup peanuts or cashew nuts
1/4 cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon dried mint leaves
1 teaspoon salt
Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed (Preferred method). Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.
Store in an airtight container in a cool place for up to 1 month, or keep inside a fridge for several months.


Besides a good dipping agent for your breads, this can also form a good crust for coating chicken or fish fillets~~ YUM!

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