I finally discovered dukkah! You know how it happens — you hear the word for years, but never do that last step to actually taste an unfamiliar dish or ingredient, or try new cooking method, or experience whatever that culinary term means. Than, it clicks, and you do, and you think — why on Earth haven’t I done it earlier?! That’s exactly what happened to me with dukkah. I opened Condiments section of Jerusalem: A Cookbook by Yotam Ottolenghi. Just reading the list of ingredients convinced me I have to make it: roasted hazelnuts and sunflower seeds, fennel and cumin seeds, dried green peppercorns, coriander seeds, sesame, nigella, sea salt, and sweet paprika. Ottolenghi suggests sprinkling this mix over leafy salads, roasted vegetables, bean pastes, rice and legume dishes. “It adds an exotic charm,” — he says. And it’s true to the letter!
There are, probably, many different recipes for dukkah. The one from Ottolenghi’s book is absolutely gorgeous.
Ingredients and Where to Find Them in ATX
In Ottolenghi’s recipe, the first step is to roast hazelnuts and sunflower seeds. Since we have really great roasted Oregon hazelnuts in Trader Joe’s and roasted sunflower seeds in bulk section of HEB or CM, I got those and saved some time when making this dukkah.
You can find the rest of ingredients in bulk spices and herbs section of Central Market, except for nigella. Nigella is available at Savory Spice Shop (Address: The Arboretum, 10000 Research Blvd #129, Austin, TX 78759).
Dukkah makes grilled eggplants and zucchini addictive! Just spread some labneh (yogurt cheese) or sour cream or plain Greek yogurt on grilled slice of either vegetable and sprinkle with dukkah. And enjoy!
Chop roasted hazelnuts and sunflower seeds and transfer them to a mixing bowl.
Dry-toast sesame and nigella seeds on medium-hot skillet, stirring, and add to the same mixing bowl.
Dry-toast fennel, cumin, coriander seeds, and green peppercorns on high heat, one kind at a time, until they start to pop. Use mortar and pestle to lightly crush toasted seeds and peppercorns and add them to the mixing bowl.
Add paprika and salt to the mixing bowl, mix well, and store in an airtight container for up to 1 month.
This recipe is from Jerusalem: A Cookbook by Yotam Ottolenghi. Copyright (c) 2012 by Yotam Ottolenghi and Sami Tamimi. All rights reserved. The instructions above are the way I make it. See original instructions from the book on http://www.ottolenghi.co.uk/.In ATX, labneh is available at Central Market as Cream of Kefir. An authentic labneh is available at Phoenicia Bakery & Deli (Address: 4701 Burnet Rd, Austin, TX 78756).Nigella is available at Savory Spice Shop (Address: The Arboretum, 10000 Research Blvd #129, Austin, TX 78759)Roasted Oregon Hazelnuts are available at Trader Joe's (Address: Shops at Mira Vista, 2805 Bee Cave Rd, Austin, TX 78746 and 9722 Great Hills Trail #200, Austin, TX 78759)