Dukkah (pronounced Dok-ka) is an Egyptian blend of chopped nuts, seeds and Middle Eastern spices. Sometimes spelled Dokka or Dükkah, it usually tops fresh bread that has first been dipped in olive oil. You can also use the dry blend as a replacement for bread crumbs when preparing proteins like poultry, lamb, fish and seafood.
Our weekend recipe is a delicious appetizer that’s perfect for summer entertaining. Serve the dukkah and olive oil in separate decorative bowls, surrounded by cubes of fresh bread. Instruct your guests to dip the bread into the olive oil and then into the dukkah.
Prep time is 10 minutes; cooking time is another 10 minutes. All of the ingredients should be available at your local natural and organic food store. Pair this appetizer with a chilled Chardonnay.
Dukkah Bread Dipper
Makes about 1½ cups
1/4 cup sesame seeds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
1 cup roasted, salted pistachio nuts
1½ teaspoons sea salt
Freshly ground pepper to taste
Crusty French or sourdough bread cubes
Top-quality olive oil
Place sesame seeds in small skillet. Cook over medium-low heat, stirring frequently, until golden brown and fragrant; remove from skillet.
Repeat with coriander seeds, then cumin seeds; let cool.
Place pistachios, seeds, salt and pepper in blender or food processor, and process until all ingredients are the texture of coarse crumbs.
Serve with bread cubes and olive oil for dipping.
Note: May be stored for up to 1 month in a tightly covered container.
Recipe and photo courtesy of McWilliam’s Wine