I've had the photos from this post sitting on a saved, yet unfinished blog post for over a week. I've, unfortunately, got a strong bout of carpal tunnel syndrome and need to take it easy on typing and the computer. So, for a while, my posts will be mostly photographs and a few words, which makes me sad but maybe will help my photography skills. If I ate fish, I'd make some pun and cook up some carp, but alas I do not, so I'll show you a seasoning you can put on fish. Or vegetables. Or ice cream.
Dukka, or duqqa, which is a fantastic spelling, is an Egyptian spice mixture filled with nuts, seeds, and a kiss of peppermint. It's absolutely delightful mixed into olive oil for bread dipping, or toasted and sprinkled on top of a kale and carrot stir-fry.
The components can vary from recipe to recipe -- so feel free to add, subtract, or substitute as you see fit to make it your own.
- 1/4 cup finely chopped raw hazelnuts (I've used raw walnuts too)
- 1/4 cup finely chopped raw sunflower seeds (pumpkin seeds would work too)
- 1/4 cup finely chopped fennel seeds (or anise seeds)
- 3 heaping tablespoons sesame seeds, chopped through if you can
- 2 tablespoons finely chopped cumin seeds
- 2 tablespoons cardamom, ground
- 1 tablespoon cinnamon
- 1 tablespoon dried peppermint leaf
Combine all ingredients together. You can use a food processor if the thought of finely chopping seeds doesn't appeal to you, but it gives it a rustic look. It may be served raw or lightly toasted. Yields about 1 cup of dukkah.
