Dukkah Spice Mix, Variations

by Hugo Vino

Dukkah (or Dukkha), a mild but pleasantly scented spice mix from the Middle East, is the perfect appetizer. Simply dip some fresh bread into high quality olive oil, then into the dukkha mix. It also serves well as a Foundation for other foods.

This versatile spice mix can also be used in your favorite recipes. Use it to stuff a pork roast (along with pistachios and prunes, for example). To create an instant marinade or rub for chicken or pork kebabs, use some dukkha mix, lemon juice, powdered sugar and olive oil.

Egyptian Dukkah Spice Mix
Ingredients:
2.5 oz whole coriander seeds
1.5 oz whole fennel seeds
1 oz whole cumin seeds
1/4 oz dried thyme
1/4 oz sweet paprika (Spanish or Hungarian)
1/4 oz black peppercorns
1/4 oz sea salt (flaky, not fine)

For Serving as Appetizer, Additional Accompaniments:
Ingredients:
10 oz blanched almond (see recipe)
5 oz sesame seeds
Virgin olive oil

In a heavy skillet, separately toast the almonds, sesame seeds and spice seeds lightly. Let them cool for a few minutes.

Use a spice/coffee grinder (or a pestle) to finely grind the spices. The black peppercorns are harder to grind and have the strongest taste, so you may want to pre-grind them.

Crush the almonds (you can use a pestle, a grinder or a Magic Bullet). Almonds can be either coarsly chopped or finely ground, to taste. However work carefully, quickly and in small batches; never let the almonds overheat or the almond oil will separate and the mix will stick.

Combine all ingredients in a bowl. The dukkha mix can be kept in an airtight container at room temperature for 2 weeks, or in the freezer for months.

To serve, fill a small shallow dish with the dukkha mix. Fill another small shallow dish with high quality olive oil. Dip a bit of fresh bread (baguette, flatbread or naan) into the olive oil, then into the spice mix.