Have you tried dukkah yet? It’s easy to fall in love with freshly-made dukkah, an Egyptian nut, seed and spice blend. Dukkah livens up the most basic appetizer around—bread and olive oil—and so much more!

I bet that you have all of the ingredients to make dukkah (also spelled duqqa) in your pantry already. Dukkah is made with basic ingredients, including nuts, sesame seeds, coriander and cumin. Most recipes call for whole coriander and cumin, but I used ground spices to make an easier version.

Dukkah became quite popular in American food magazines and grocery stores a few years ago, when it seemed to make an appearance on every page of Bon Appetit. Back then, the ingredients seemed a little too fussy, so I bought the Trader Joe’s blend to sample instead.

The store-bought version tasted stale, so it slowly scooted to the back of my pantry and I dismissed the dukkah craze altogether. Fortunately, my Valentine gave me a Lebanese cookbook this February, and I decided to give their dukkah recipe a shot.

I’m so glad I did, because freshly-made dukkah is a delight. It’s my new favorite seasoning, and lends irresistibly nutty, subtly spiced flavor to everything it touches. Want to learn how to make it?

Continue to the recipe...

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