In the Middle East Dukkah is traditionally enjoyed with a bowl of good Olive Oil and a few flat breads, tear off a piece of flatbread, dip it in the olive oil and then into the dukkah, it makes for such a pleasant taste explosion in your mouth. Sometimes the women would already sprinkle the dukkah It’s technically a condiment anyway.
I like to blend dukkah with olive oil and balsamic vinegar in a one-to-one ratio to make a spoonable sauce for radishes, avocado or crusty bread. In that way, it acts like salsa verde or chermoula, but using it in spice blend form only adds to its versatility. Sprinkle it on avocado toast, hummus or yogurt, or add it to scrambled eggs in the morning served on a good slice of toasted ciabatta or sourdough. And add a tablespoon or to of dukkah to your bowl of veggies or couscous will elevate it from drab to fab.
The crunchy pieces of ground nuts are why dukkah adds texture to whatever you put it on, unlike other spice blends like za’atar or berbere. I like to use it to bolster baked cauliflower, as a sprinkle over salads and it elevates any good asparagus or pea & ham soup to a next level. It’s a great way to get the crouton effect without using bread. Next time you make mac ‘n cheese, sprinkle some dukkah over the top layer of cheese, you will never eat it differently again. I like to add it also to tzatzikis, hummus and I like to use it as a light coating for grilled calamari and fish. May I share my chef’s secret with you? I use it as a spice sprinkle in my Braai Broodjies, clients love it! Try it and let me know.
Dukkah is a traditional Egyptian spice blend, made from a combination of toasted nuts, seeds and spices. It can be used for truly anything, from creating a crispy coating on fish to acting as magic seasoning dust for a fried egg. It has such a unique, earthy flavour profile and it is extremely versatile.
Our Chili Dukkah, Biltong Dukkah, Pistachio Dukkah and Traditional Dukkah is available at AfroBoer Spaza Shoppe.