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Dukkah to Die For: <br/>The Heady Egyptian Spice Mix Dukkah to Die For: <br/>The Heady Egyptian Spice Mix Dukkah to Die For: <br/>The Heady Egyptian Spice Mix Dukkah to Die For: <br/>The Heady Egyptian Spice Mix Dukkah to Die For: <br/>The Heady Egyptian Spice Mix

On 30, Sep 2014 | In | By jane

Dukkah to Die For:
The Heady Egyptian Spice Mix

APHRO CUISINE – OCTOBER ’14 FEATURE

I’m sure most of you Australian readers are already very familiar with dukkah, as well as anyone hailing from Egypt, the home of dukkah. I was lucky enough to run into this intoxicating spice mix in Melbourne where it is dominating plates every which way you look, and rightly so—a crumbling victory that adds huge amounts of nutrients and flavour to almost any dish!

Top dips: hummus, baba ghanouj, yoghurt dips—you name it

Atop the poached egg on your breakfast plate

Dip your bread in olive oil, then into the spice mix (this is how it is traditionally eaten in Egypt)

On salads

On soups

Mix it with breadcrumbs (or use in place of) for crumbing meat/veggies

Add olive oil and use for marinating meats/fish

Mix through rice, quinoa or any grain

Chunkier mixes can just be eaten as straight snacks

A traditional recipe might look something like this: almonds, hazelnuts, sesame seeds, cumin, coriander, fennel, salt and mint. But, as always, you can almost throw any spice, herb or nut you have into the mix.

I love to incorporate heady, floral aromas and mix flavors from different countries, so I concocted the following two recipes:

 

Rose, Cardamom and Pistachio Dukkah

1/2 cup pistachios

1/2 cup almonds

1 tbsp black sesame seeds (the black is a beautiful aesthetic contrast)

1/2 tsp cardamom

1/2 tsp cinnamon

1 tsp cumin seeds

1 tsp coriander seeds

small handful of unsprayed rose petals (I stole some from the parking lot of Whole Foods)

1/4 tsp rose water (add bit by bit at the end until desired rosiness is achieved)

good pinch of sea salt

 

Lavender, Rosemary and Hazelnut Dukkah

1/2 cup hazelnuts

1/2 cup almonds

1 tbsp black sesame seeds

1/2 tsp ground cinnamon

1 tsp cumin seeds

1 tsp coriander seeds

few sprigs of lavender—picked

few sprigs of rosemary—picked and finely chopped

good pinch of sea salt

Start by roasting the nuts for about 20 minutes at a low temperature, 300f/150c, or until they are lightly but evenly toasted. In a pan on a low flame, toast the seeds—sesame, coriander and cumin (and cardamom for the rose) for a few minutes until the aromas start to mingle.

Toss the nuts and seeds in a mortar and pestle along with the remaining ingredients for either recipe, and crush away to your heart’s content to desired texture.

 

Recipe & photography by Megan McCulloch

 

APHRO CUISINE - Eating is a ritual. It enriches our daily lives, enlivens our body and mind, and when we savour and indulge, evokes our sensuality.  Aphro Cuisine is not only a seductive culinary and sensory project, but a way of life. A way to benefit and enjoy more deeply the vital potent energy that food brings us every day, and I’m here to share this food philosophy with you!

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