The Spices of Life

There’s something special about dukkah. It’s that moment when you put a spoonful of the earthy, nutty mix into your mouth and it all comes alive.

This is the first time I have written about dukkah, but I doubt it will be the last. Dukkah is a dish that has been close to my heart for many years now. Spicy and nutty, it’s a dish that can be enjoyed by itself or on just about any food you can think of. Dukkah is so versatile in fact, that there is no one ‘dukkah recipe’—it can vary from cook to cook, restaurant to restaurant and region to region.

Dukkah is most commonly eaten as a dip with bread or fresh vegetables for scooping, and it also can be found as an ingredient added to roasted nuts, breads and salads.

There’s something special about dukkah. It’s that moment when you put a spoonful of the earthy, nutty mix into your mouth and it all comes alive.

This is the first time I have written about dukkah, but I doubt it will be

Welcome to my blog! Let me introduce myself. My name is Yasmin, and I am a chef at XXXX in London.

I love food, and I love to travel the world and learn new recipes and techniques, which I want to share with you every week.

This week I want to tell you about dukkah.

Dukkah is an Egyptian spice mix that can be used as a dip with bread or as a spice for meat or vegetables.

It is usually made of nuts such as hazelnuts or sesame seeds, mixed with spices such as cumin and coriander.

Dukkah is a Middle Eastern spice mix that is usually made from hazelnuts, sesame seeds, coriander and cumin. Other varieties of dukkah can include almonds and pistachios, or even black peppercorns and fennel. In fact, the word “dukkah” is Arabic for “to pound” or “to crush”, referring to the act of crushing the ingredients together.

The spice mix can be used as a seasoning or as a dip with oil and bread. It can even be sprinkled onto desserts or salads.

Dukkah has been around for centuries and is still used in Egypt today as a popular item on restaurant appetizer menus. In fact, there are many variations of dukkah, depending on which part of Egypt it hails from! Some Egyptian chefs claim that their version is superior to all others.

In Egypt, it is traditional to eat dukkah with fresh bread dipped in olive oil; however when the dish is served at restaurants it usually comes with pita bread. Actually, in Cairo it is not unusual for people to carry their own dukkah around in little plastic bags so they can season their food at any

My name is Alex. I am a student of the culinary arts and this blog is dedicated to that most mysterious of Egyptian spice blends, dukkah.

It is not known exactly how far back in time dukkah dates, but it is known that it was eaten by the ancient Egyptians. It was also often used as a dessert spice and was frequently mixed with honey. The first mention of the word dukkah in English came in 1839 when William Lower wrote about a recipe for “dooka” in his book on Egyptian cooking A Voyage to Abyssinia and Travels into the Interior of that Country Executed under the Orders of the British Government. The first mention of dukkah being served as an appetizer with bread and olive oil was in 1967 by Claudia Roden in her bestselling cookbook A Book of Middle Eastern Food.

The ingredients for dukkah vary from region to region, but it commonly includes nuts, sesame seeds, coriander seeds, cumin seeds, salt and pepper. In Egypt, various nuts are used such as almonds, hazelnuts and pistachios. Some other variations include fennel seeds or dried mint. In some areas of Egypt and Sudan, they also add chickpe

Dukkah (pronounced doo’kah) is an Egyptian spice blend that can be used in many ways. It is traditionally composed of herbs, nuts and spices and is often served as an appetizer where bread is dipped in olive oil then into the dukkah. The name Dukkah comes from the Arabic word for “to crush” which refers to how the ingredients are crushed together with a mortar and pestle.

The most popular way to enjoy dukkah is with bread and olive oil but it can also be sprinkled over salads, vegetables, soups or pasta. You can also mix it with yogurt to create or add it to hummus for a delightful spread for crackers or pita bread.

Dukkah is also a very versatile dish as anyone can adapt their own version according to your taste buds. My favorite combination is hazelnuts and hazelnut oil with cumin, coriander seed and salt but feel free to experiment!

For some delicious recipes using dukkah, try these:

A few years ago, I was having lunch at a small neighborhood restaurant in Melbourne, Australia.

My dining companion ordered the eggplant salad, which came with a generous sprinkle of dukkah on top. When I asked her what it was, she said that it’s an Egyptian spice and nut mixture that, in her words, “goes on everything.” She called over the waiter and asked if he could bring me some bread so I could taste it.

When the bread arrived, I dipped it into a dish of olive oil and then into the dukkah; its texture was crunchy and coarse. The mélange of nuts and spices added an addictive layer of flavor to each bite: It was earthy from the cumin, nutty from the hazelnuts, spicy from the chile pepper flakes and coriander seeds, sweet from the sesame seeds. (It took all of my willpower to stop eating the dukkah straight out of the bowl.)

Dukkah (pronounced DOO-kah) is one of those pantry items that has become a staple in my kitchen. I keep mine in a Mason jar in my cupboard; I like to make batches big enough to

Dukkah is an Egyptian condiment consisting of a mixture of nuts and spices, traditionally served with bread and olive oil.

Dukkah is a great all-rounder that can be used in many ways. It is great sprinkled over dips, salads, meats, fish and even ice cream!

The dukkah mix is mostly made up of hazelnuts or almonds with spices such as cumin and coriander seeds. Spices are all to taste so don’t be afraid to experiment. I prefer mine with a little kick so my mix includes chilli, but you could leave this out if you prefer a milder taste.

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