Dukkah - The unsung spice mix

Some of the more interesting questions I get asked are related to Dukkah and it's uses. A lot of people are unsure how to use this versatile mix or in some cases simply didn't realise Dukkah existed.

Dukkah is a traditional Egyptian spice blend that has been widely used across the middle east since Ancient Egyptian times. Typically dukkah has hazelnuts and almonds, which are toasted prior to being ground. Although many other nuts can be used. Toasting the nuts brings out the flavour of the nuts and releases the natural oils in the nuts. In addition a range of spices are typically used including coriander, cumin, salt, curry powder, garlic, pepper, and sesame seeds. All of which are lightly toasted to release the aromatic flavours and tastes of the ingredients. All ingredients are ground to a consistency between a paste and a powder. Although I prefer to a little chunkier myself, but not too chunky., as this leaves me with a little crunchiness from the toasted nuts. Most blends are savoury in nature, but I also make a couple of sweet blends simply because I have a sweet tooth and like dessert.

Traditionally dukkah is used as a starter or entree. It is served as a dip for flat bread, or a more modern style crusty bread with olive oil. First a piece of bread is dipped in olive oil and then the dukkah. The oil helps the dukkah stick to the bread. From there it is eaten. This is tasty and healthy dish, but dukkah has many other uses you may not be aware of.

Dukkah can be used as a rub for different meats including lamb, chicken, beef, pork and fish, giving a crunchy, nutty flavour to your meats. Dukkah could be added to hummus and used as a dip with chips, crackers and crunchy vegetable like carrot and celery. Add dukkah to your smashed avocado on toast for a refreshing snack, or breakfast. Coat cauliflower with dukkah before roasting to add a burst of flavour. Or put dukkah on top grilled eggplant for a healthy side dish or part of a main meal. Scrambled and poached eggs can be sprinkled with dukkah as an added delight to your breakfast. Sprinkle dukkah through your salads for added taste and texture. There are so many savoury options to experiment with.

In addition, sweet dukkahs, simply because I have a sweet tooth and love desserts offer other options. Making a fruit platter and having greek yoghurt instead of oil and a sweet dukkah to dip your fruit in gives a healthy dessert platter that can be prepared ahead of time. Spinkle sweet dukkah over pancakes, apple crumble and so much more.

What I have discovered through research and experimenting is that dukkah may have its origins in Ancient Egypt, but her in modern day Australia we are not afraid to try new combinations, tastes and textures to embrace a simple, but healthy nut blend.

Hopefully this has inspired you to step outside your comfort zone and try something new. Your never know, it could become a favourite in no time.