dukkah is a healthy dip for pita and veggies.
(pronounced DOO-kah) is a Middle Eastern blend of toasted
nuts, sesame seeds and spices. The crunchy condiment served
on olive oil-dipped flatbread is especially popular in
Egypt, where nearly every family has developed its own
version to suit its personal taste.
dukkah — traditionally featuring hazelnuts ground in a
mortar and pestle — has gone on a bit of a globe trot
recently, initially surfacing in Australia and New Zealand.
out MariasFarmCountryKitchen.com for the story of how Maria
Rodale, an independent publisher of organic health and
lifestyle books, discovered what she refers to as "dry
dip" during her travels Down Under.
dukkah is starting to trend in the United States: The
just-released cookbook "In a Nutshell" (W.W.
Norton) by Cara Tannenbaum and Andrea Tutunjian offers a
recipe with an international spin, combining Brazil nuts and
hazelnuts with sesame and sunflower seeds and coconut
Trader Joe’s sells small jars of the condiment. Its
version has distinctive anise notes, according to the blog
Eating at Joe’s. The Star’s recipe for Spicy Dukkah uses
Trader Joe’s popular Thai Lime and Chili nuts, including
cashews, almonds and peanuts, for a jump start.
dukkah, dip your chip, bread or crudite into olive oil and
then coat with the nut/spice mixture. Dukkah is also
delicious sprinkled on everything from eggs and pasta to
roasted or fresh vegetables, or swirled into yogurt or salad
dressings. It is also very good sprinkled on feta cheese and
all the hoopla over dukkah?
high in protein and fiber with minimal saturated fat,
cholesterol or sugar. Plus, when you use a food processor,
it’s a snap to make a batch.
tip: The spiced nuts we used for testing this recipe are
available at Trader Joe’s, but if you prefer a less spicy
version, use a combination of almonds and cashews, toast and
continue with the recipe.
tip: Toasting intensifies the flavor of nuts and seeds, but
watch the process carefully, as they burn quickly.
about 1 1/2 cups
Thai Lime and Chili Almonds, Cashews or Peanuts (see
cup sesame seeds
tablespoons whole coriander seeds
tablespoons cumin seed
bread and crudites, for serving
oven to 375 degrees.
nuts in a single layer on a baking sheet. Bake 7 to 10
minutes or until toasted, stirring halfway through.
(Toasting intensifies the flavor of nuts and seeds, but
watch carefully so they don’t burn.)
sesame seeds in a single layer on a baking sheet and bake 5
to 7 minutes or until toasted, stirring halfway through.
coriander seeds and cumin seeds on a baking sheet and toast
5 to 8 minutes.
all ingredients to cool completely.
all ingredients in a food processor and pulse about 15 times
to chop mixture. Mixture can be coarse or fine as you
prefer, but do not overprocess or mixture will turn to
paste. You do not want a paste.
mixture in a covered container in refrigerator.
serve, dip the edge of pita bread into olive oil, then into
crudites, use any vegetables, including cauliflower,
carrots, peppers, zucchini, radishes and blanched green
beans. Arrange the crudites around several small bowls of
dukkah and olive oil for dipping.
3-teaspoon serving: 48 calories (73 percent from fat), 4 g
total fat (1 g saturated), no cholesterol, 2 g
carbohydrates, 1 g protein, 91 mg sodium, 1 g dietary fiber.
developed for The Star by professional home economists
Kathryn Moore and Roxanne Wyss.