This dukkah recipe reminds me of some of the Egyptian herbs and spices my Grandmother used in her cooking. She tells me many stories of her childhood in Egypt and this is one way I enjoy adding some of our Egyptian heritage to the mix.
Have you ever tried dipping warm bread into some balsamic reduction, olive oil and then dukkah? Oh my, it is amazing. You must try it. This recipe makes a large batch so you could also use the dukkah to:
- sprinkle on a salad
- encrust chicken, lamb and eggs
- garnish a dip such as hummus
- adding to Greek yoghurt
- coat salmon
- coat watermelon cubes
- sprinkle over veggies
- add to pasta
The full dukkah recipe is exclusively featured in the Salad Collection cookbook . For that reason, the quantities and steps are not listed in this blog post. However a list of ingredients is provided to help you with your shopping list and meal planning (especially helpful if you use the paprika recipe app) and also some tips.
Here is a list of ingredients you will need to make this recipe.
- black peppercorns
- sesame seeds
- pistachio nuts
- fennel seeds
- sunflower kernels
- coriander seeds
- cumin seeds
- dried thyme
- Pre-make dukkah and store in an air tight container to have on hand for recipes such as dukkah eggs, hummus and salad bowls
Here are some more photos that were captured on the day of the cookbook photoshoot:
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