Dukkah is an aromatic nutty Egyptian spice mix. Everyone has their own recipe so we scouted the internet and found our favourites. Yotam Ottolenghi suggests sprinkling it over simple green salads, roast veg, big fat bowls of hummus or stir it into cooked lentils or boiled rice.
Telegraph food writer Diana Henry grinds her home-made dukkah in the authentic fashion in a mortar and pestle and uses it to coat boiled eggs which she serves on top of lentils and roast tomatoes. See Diana Henry’s Roasted Tomatoes and Lentils With Dukkah-Crumbled Eggs as featured in the New York Times.
Rachel Smith of The Telegraph introduces Dukkah, what she calls this ‘little-known culinary star’ in this Telegraph article, and kindly includes Claudia Roden’s recipe for dukkah which was handed down in turn by her mother.
Australian chef and health guru Teresa Cutter makes her version of dukkah with macademia nuts and chia seeds while Clothilde over at the Chocolate & Zucchini blog makes it with hazelnuts and pistachios – see her recipe for Egyptian Dukkah here.
Yotam Ottolenghi suggests sprinkling it over simple green salads, roast veg, big fat bowls of hummus or stir it into cooked lentils or boiled rice. Yotam Ottolenghi’s dukkah recipe includes sunflower seeds, fennel, cumin and nigella seeds – here he serves it with butter bean purée.
Saveur’s recipe for dukkah is quite straightforward and you are more likely to have the ingredients in your store cupboard or find them in your local convenience store.