DUKKA

DUKKA

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Ingredients

150 grams hazel nuts skinless
150 grams white sesame seeds
150 grams almond flakes
70 grams coriander seeds
50 grams fennel seeds
10 grams thyme dried
40 grams cumin seeds
5 grams Paprika Powder sweet, spanish
Black Peppercorns crushed
10 grams sea salt flakes
Egyptian flat bread
virgin olive oil
Cuisine:
    • Medium

    Ingredients

    Directions

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    Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but mostly is used as a dip for bread. Dukka/Dukkah seems to be one of these recipes where every chef has his own take on what is best.

    There are very lightly toasted to heavily roasted varieties and there are some that include walnuts, chickpeas and even pistachios. Personally I feel that this is great, as it gives some creativity and individuality to our recipes. For best results; dip bread into a quality virgin olive oil and then into the dukka mix. Alternatively, combine the dukka into the oil and dip the bread into that.

    1. In a heavy skillet or a medium heated oven, toast individually the hazelnuts, almonds, sesame seeds and all spice seeds lightly and let them cool well.
    2. In a spice grinder or coffee grinder, grind all toasted ingredients except the sesame seeds very roughly. If ground too fine the nuts will lump together due to the release of the oil within the nut.
    3. Combine all ingredients in a bowl and incorporate all ingredients very well.
    4. Spread on a sheet pan and dry in the oven at low temperature. This will ensure the Dukka is really dry and prevent from molding or going rancid.
    5. Store in an airtight container in a cool place for up to 2 weeks.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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