In preparation for a Turkish black-eyed pea dish that I'll be featuring soon, I made this Middle Eastern blend of spices, seeds, herbs and nuts. I am running out of room for all the homemade blends that I make, but I can never resist in any case. Widely used in the Middle East and North Africa, dukka — also spelled "dukkah" or "duqqa" — is a wonderfully tangy, zesty and salty blend of dry roasted nuts and seeds with herbs and spices that's surprisingly hearty on its own. Often served for breakfast with bread after dipped in olive oil, this delicious blend can be enjoyed for a snack, lunch, dinner or whenever you please. Consider adding it to salads, with your vegetable dishes or included in your favorite dipping sauce. The possibilities are endless.
I did some research and came up with my own recipe for dukka based on ideas I found from A Life Time of Cooking and Kevin of Closet Cooking. Dukka will keep in the refrigerator in a sealed glass jar for several months. Your pulse should be rather coarse. Enjoy the aroma while making this blend, and try the exotic flavor just on its own.
Sumac is the dried fruit of a temperature shrub ground to a powder and used extensively in Middle Eastern and Turkish cuisine. You can easily find it in any Middle Eastern or Asian grocer.
|Recipe by Lisa Turner|
Cuisine: Middle Eastern
Published on February 3, 2012
A tangy, zesty and salty blend of nuts, seeds, herbs and spices from the Middle East
On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Audio accompaniment: Horace Andy