Dukkah is a blend of spices and nuts that is used to top meats, fish and vegetables. The word “dukkah” is Egyptian Arabic for “to pound”. It’s usually made with coriander seeds, cumin seeds, almonds, hazelnuts, sesame seeds and thyme. Some people add dried chiles or roasted garlic to the mix.

Dukkah is typically used as a condiment in the Middle East but it’s also delicious as a snack by itself or as a flavorful addition to your breakfast eggs. I’ve included 4 ways you can enjoy Dukkah in your dish on my blog at http://www.food.com/blog/4-ways-to-enjoy-dukkah . Hope you enjoy!

Dukkah is a traditional Egyptian cuisine made from roasted nuts, herbs and spices. Dukkah is usually eaten alongside bread as a dip.

Dukkah comes in many different varieties. The most common is the one with hazelnuts, cumin and coriander seeds. It can be sweet or spicy and it can be eaten with chicken, fish or rice.

There are four ways you can enjoy Dukkah:

1. As a side dish – mix a handful of Dukkah with olive oil, lemon juice and garlic to create an amazing salad dressing for your greens or veggies.

2. As a dip – use Dukkah as a hummus alternative or just as a dip with fresh pita breads.

3. As an ingredient – add your favorite nuts and seeds to create your own custom blend of Dukkah; some suggestions are almonds, cashews, pumpkin seeds, pine nuts, sunflower seeds and sesame seeds.

4. As a spread – spread your favorite nut butter on toast or waffles and top it off with a generous spoonful of Dukkah.”

Dukkah is a spice mixture made from toasted nuts, seeds and spices, typically served with bread or vegetables. Dukkah is very versatile and you can use it in many dishes.

Here are four ways to enjoy dukkah:

1. Sprinkle dukkah on roasted vegetables before putting them in the oven for extra flavor.

2. Use dukkah as a dip for crudités.

3. Mix dukkah with garlic, lemon juice, olive oil and parsley to make a marinade for fish or chicken.

4. Use dukkah instead of breadcrumbs when making meatballs.

Dukkah is a delicious blend of spices and herbs that are found in the Mediterranean. Dukkah is an Egyptian condiment that is made from a blend of roasted nuts, herbs, seeds and spices. Dukkah is commonly used with bread to dip into olive oil.

Dukkah can be easily prepared at home by roasting the mix of nuts, seeds, herbs and spices. There are different kinds of dukkah and each kind depends on what you are looking for in a dukkah which include the type of nuts, seeds and herbs that you use. One kind of dukkah would be great for dipping bread and another would be great for using on top of a vegetable or pasta dish or as an addition to a salad dressing or fish dish.

The word “Dukkah” originates from the ancient Egyptian word “duka”. The ancient Egyptians would grind sesame seeds, fenugreek seeds and coriander along with some other spices to make a dry paste which they would then use to dip pieces of bread into it while they ate their meals to make their food taste better. Today people still do this but they also have many other uses for it such as using it as an addition

Dukkah is a tasty spice mixture that is a great way to add some flavor and crunch to any dish. Dukkah is also a very versatile spice mixture with many varieties that have different flavors. Dukkah is used in both Mediterranean and Middle Eastern cuisine. The word “dukkah” means “to pound” in Arabic, and the mixture of spices in dukkah are traditionally blended together using mortar and pestle.

Tunisians make an aromatic dukkah mixture called “harissa” which is often used as a dip for bread or vegetables, spread on bread with olive oil, or sprinkled over couscous or pasta as a garnish. In Egypt, people use dukkah as a topping for pizza-like pies called “fatayer”.

In Lebanon, Jordan and Palestine, dukkah is used as a table condiment served with bread. It’s also added to hummus and baba ghanouj.

Dukkah can be served alone or with any meal using these four ways: 1. As an appetizer 2. As a side dish 3. As a salad dressing 4. A garnish for lentils, grains or vegetables

Dukkah is the perfect snack or appetizer to serve when you have unexpected visitors. Put some in a bowl and let your guests help themselves.

Dukkah is one of my favorite snack foods, mainly because it is so versatile. You can use it as a dip, sprinkle it on top of roasted vegetables, toss it with pasta or rice, and even spread it on toast. I also love serving it with warm flatbreads and fresh fruit at the end of a meal.

Dukkah comes in many varieties, but all of them will be bound by the common ingredients of nuts and seeds. Some versions also add in herbs like thyme, oregano or parsley, but for simplicity’s sake I like to keep mine pretty basic using just sesame seeds along with cumin, coriander, salt and pepper.

Dukkah is a Middle Eastern spice blend that can be used for dipping or as a seasoning for roasted vegetables, fish, chicken and meat. Dukkah is also delicious on toast with butter and jam.

In Alexandria in Egypt (where the word Dukkah originates from) people dip bread into olive oil and then eat it with a small amount of dukkah sprinkled over the top.

In Israel they like to use dukkah to season their hummus.

The origins of Dukkah go back to Pharaonic Egypt when people ground up seeds and nuts to put in their bread as a type of flavouring.

Dukkah is really easy to make at home. This recipe makes 6 tablespoons of dukkah but you can easily double or triple the recipe if you have lots of friends over!

To make dukkah you need:

– 1/2 cup hazelnuts

– 1/2 cup sesame seeds

– 1/2 cup coriander seeds (or cumin)

– 1/4 cup whole cloves or allspice berries (or a combination of both)

– 2 teaspoons sea salt