Dukkah is one of those foods you look at and think, "How on earth can that taste good?" Once sampled it is weirdly addictive and absolutely yummy.
On a hot summer’s day, make up a dish of extra virgin olive oil, a few drops of balsamic vinegar, salt and fresh cracked pepper. Tear off some fresh crusty bread and dip into the olive oil and then dip it into the Dukkah for a tasty snack. Enjoy this with a Williamson Joy Sauvignon Blanc or an Amourette Chardonnay. Absolutely fabulous!
A wonderful Egyptian spice blend, this particular version has been maintained to the Egyptian recipe. Be careful, the more you eat it the more addictive it becomes.
Delicious sprinkled over salads or mixed with mayonnaise for dipping crudités, traditional French appetizers of raw vegetables dipped in a vinaigrette or other dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, asparagus spears and olives.
Great sprinkled on thin slices or radish or cucumber or a coating for fish or chicken skewers it also makes a tasty coating when put on chicken, tuna or salmon before grilling or pan-frying.
Each of the ingredients is separately roasted at different temperatures for different durations, then cooled slowly and ground, finally being mixed together. Exacting and time consuming work when you can just open the sealed packer for fresh Dukkah!
Hazelnut, Sesame Seed, Coriander Seed, Pistachio Nuts, Cumin Seeds, Salt, Black Pepper.
Warning: May contain traces of peanuts.