This is one of the simplest snacks you can make and it introduces you to Dukkha. Pronounced DOO-kah, it originates in Egypt. The name comes from the Egyptian Arabic word for “to pound” or “to crush”, which is how the blend was traditionally made in a mortar and pestle. Today a food processor makes it easier to achieve the same results.
Usually crusty bread or warm flat breads such as pita are dipped in good olive oil and then into the dukkha mixture. It can be used in a myriad of other delicious ways however including to crust for chicken or fish, or sprinkled on top of salads, soups, hummus, roasted vegetables and even fruits.
The exact list of ingredients can vary greatly depending on the maker. Traditionally, dukkha is made at home rather than bought pre-mixed. However, cumin, coriander, fennel seeds, and sesame seeds are almost always featured, as well as one or two types of nuts like peanuts, hazelnuts, walnuts, cashews or pistachios. You’ll also sometimes find other herbs and spices like cayenne, caraway seeds, and dried mint added.
Here’s a recipe that I like. Try it on you next batch of popcorn drizzled with good olive oil.
1 cup almonds and hazelnuts or almonds and macadamia nuts
1/2 cup sesame seeds
1/3 cup coriander seeds
2 teaspoons ground cumin
1 teaspoon salt or to taste
1 teaspoon sugar or to taste
Freshly ground pepper to taste
Extra virgin olive oil to serve
Dry roast the nuts and chop finely. If using hazelnuts be sure to remove the skins before chopping. Toast the sesame seeds and coriander separately in either a dry pan over moderate heat on top of the stove or in a preheated 400-degree oven for 3 – 5 minutes or until fragrant. With a spice or coffee grinder, grind the coriander in short bursts till reasonably fine and add to a bowl along with the nuts and sesame seeds. Grind the cumin, salt and sugar together until very fine. Taste and adjust seasoning to your own taste. Store in an airtight container for up to 4 weeks.