Egypt is a sand-swept country at the northeastern coast of Africa, famous for its pyramids, archaelogical digs and dukkah.
What’s dukkah, you ask? It’s a fantastic add to the appetizer buffet, a breading for chicken or veal cutlets, or sprinkle for salads or ful medames (mashed fava beans – a national dish!).
After reviewing several recipes, here is my take on this Egyptian favorite – and a new addition to my “regular” repertoire of recipes!
1 cup sesame seeds
1 cup slivered almonds
1 cup shelled, salted pistachios
1 cup hazelnuts
¼ cup cumin seeds
2 Tablespoons coriander seeds
1 Tablespoon dried thyme
1 teaspoon sea salt
1. Toast sesame seeds lightly in dry non-stick pan over medium heat. Watch carefully to prevent burning. Remove from pan and set aside to cool.
2. Repeat dry toasting with each ingredient separately.
3. In bowl of food processor fitted with chopping blade, pulse almonds until dry crumbs. Do not make a paste.
4. Repeat pulsing procedure separately with pistachios and hazelnuts.
5. In large bowl, combine finely chopped ingredients with seeds and seasonings. Add additional salt to taste.
6. Serve with wedges of fresh pita bread. Dip pita in excellent quality olive oil then dip wedges in dukkah.