I rediscovered “dukkah” a delicious and highly versatile treat when I was back in Australia in August 2010. I have never made or even seen it on a menu here in the states. It’s easy to make and delicious to just eat with bread and fruity olive oil or to accent or spice up any number of dishes. It’s originally from Egypt and translated the word “dukkah” means to pound.
It’s an extremely flexible recipe, I whipped it up using the nuts I found in my fridge the day I made it. I think traditionally, it is made with hazelnuts. I used it to crust a salmon fillet. It would be great on a chicken breast or pork tenderloin, I can see it being used on salads, soups or sprinkled on roasted vegetables. You could roll a long of goat cheese in it as a dramatic addition to a cheese board. It would be stunning on top of a quick bread like zucchini or pumpkin bread. It would be wonderful on an ear of grilled corn. You can toss cooked pasta with olive oil or butter and sprinkle the dukkah on top. It also makes a great gift! I could keep coming up with ways to use it, but this post would never get finished. Go crazy with it!
- 1 cup whole almonds, very coarsely chopped
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 3 tablespoons whole coriander seeds
- 1 1/2 tablespoons of cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon whole peppercorns, crushed slightly if using a food processor
- 1 1/2 teaspoon sea salt
- 1 teaspoon brown mustard seeds
- Healthy pinch of cayenne pepper
- Put all ingredients, except cayenne pepper, in heavy skillet and toast gently. Shake the pan or stir spices to toast them evenly, being careful not to burn them. You want them to release their aroma. I used the sesame seeds as an indicator and let them get just light brown since the mixture will continue cooking when you remove it from the heat.
- Once it is lightly toasted, pour ingredients into the food processor fitted with the steel knife or another dish to stop them cooking. Add cayenne pepper and cool.
- Process mixture by pulsing until the ingredients are crushed like coarse bread crumbs or grind them with a mortar and pestle.
To Crust Salmon
Dip salmon fillet in olive oil. Place salmon, skin side down, in a frying pan or baking tray and carefully put the dukkah on top. Drizzle or spray with more olive oil. Put pan over a hot flame or in a 400° oven; cook for 5 minutes and then broil on top until dukkah is browned.
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