This Egyptian nut and spice blend (pronounced “doo-kah”) is (aside from my Japanese Gomasio) one of the best condiments to add to just about anything! Dukkah comes from the Arabic term for ‘pounding’ which is fitting as the blend of spices is traditionally pounded together in a mortar and pestle. It is fragrantly nutty and the spices offer a deliciously aromatic twist taking any dish to new heights. Commonly found in markets in the middle east there are many different variations of dukkah, but this one has become my favorite. Sometimes, if I have them on hand I will switch out the pecans for hazelnuts for a different dukkah feel and this variation is utterly mouth-watering too!
There are multiple uses for dukkah. Here are some of our favs: We love it with my Flat-Bread Chapati dipped into extra virgin olive oil and then we spoon the dukkah on top, which is next level! We also love to sprinkle dukkah over our salads, soups, inside wraps and roasted veggies – this adds so much extra flavour, texture and fun! It’s also great as a meat, fish, or chicken crumb – we dip into egg them roll it into the dukkah before baking or pan fry. Finally, it also goes well with coconut yogurt (or if you prefer greek yoghurt) and berries. It adds a plethora of healthy whole food fat and fiber to every dish!