Dukkah

I come from a family that has always loved to travel. As long as I can remember, the trips usually end with a trip to the local grocery store or market to get the three staple souvenirs - coffee, dark chocolate, and spices.

Dukkah is an Egyptian spice blend that I was introduced to, oddly enough, in Bulgaria. On one of the shopping trips to the market, I handed over a fistful of cash and walked away with some bottles of spices. This was one of them, and although it's been long gone from my spice rack, I've always wanted to try and recreate my own.

The heady aroma of the spice blend as it is crushed will absolutely stun you. The freshly toasted coriander, fennel, and cumin seeds, along with the toasted hazelnuts and pine nuts is a winning combination that's also extremely versatile. Dukkah is normally served with fresh bread and with a bowl of olive oil. After dipping the bread into the oil, you then dip it into the spices, and enjoy. Although that is the common method of serving, it would be excellent on any number of things - sprinkle on vegetables or rice, spread over pita bread with olive oil and bake, dip hardboiled eggs into it, or use it as a seasoning blend for the Microtato Chips. No matter how it's used, it will be thoroughly enjoyable.



Dukkha
1 c hazelnuts
1 c pine nuts
1 tbsp fennel seed
1 tbsp cumin seed
1 tbsp coriander seed
1/2 tsp peppercorn
2 tbsp toasted sesame seeds
1 1/2 tsp crushed red pepper
1/2 tsp dried thyme
1/4 tsp sea salt

In a dry pan over moderately high heat, toast hazelnuts and pine nuts until nicely browned, 4-5 minutes. Remove from pan, and cool. Add fennel, cumin, and coriander to pan, and toast 2-3 minutes. Place in mortar and pestle, and grind. Place in a bowl. Crack peppercorn with mortar and pestle, and add to bowl. Pulse nuts to a coarse grind in a food processor. Do not overprocess! Add to bowl, along with remaining ingredients. Stir well to combine. Store in an airtight container.