Last year I finally discovered dukkah and it found its honorable place in my kitchen. I served many vegetable spreads, salads, casseroles, appetizers turning basic recipes into flavorful Middle Eastern delicacies with one simple step — sprinkling dukkah on top. Besides Ottolenghi’s recipe, I created a few my variations. The one with dry powdered Hatch is one of them.
Look for roasted pistachios sold in shells. Roasted and salted pistachios are usually drier and crispier — just what we need. They are sold in bulk section of HEB or Central Market. Roasted sunflower and pumpkin seeds and most the spices can be found there as well and you can buy the exact amounts you need for this recipe. Nigella is available at Savory Spice Shop (Address: The Arboretum, 10000 Research Blvd #129, Austin, TX 78759).
Any 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! This Hatch dukkah completes Shakshuka with Hatch and Dukkah recipe.