I was leafing through a few cookbooks the other day and came across a reference to duqqa. I had no clue what that meant so I looked it up online. It's been around since the pyramids were new, and somehow I'd missed it. To remedy my remiss I decided that I had to whip up a batch. As with most things that have been around for a while, there were seemingly infinite variations. I read as many duqqa and dukkah recipes as I could find. Then I made up my own recipe based on an amalgamation of the ingredients that suited me. It's nice sprinkled on a salad or rice. It's nice spinkled on a schmeer of greek yogurt spread on my morning toast. It's just plain nice.
Yield Makes about 1.5 cups
- Preheat a small skillet over medium heat. When hot add 2 tablespoons olive oil and the sesame seeds. Stir constantly until toasted. Transfer to a mortar.
- In the same skillet toast the coriander, cumin, mustard, peppercorns, and red pepper flakes in the remaining olive oil. Transfer to the mortar.
- Add the thyme and marjoram to the mortar and grind as finely as possible.
- Transfer to contents to a food processor fitted with the blade attachment. Add the almonds and cashews. Pulse until the dukkah resembles coarse meal. Add more salt and pepper to taste.
- Store in a sealed container at room temperature. Keeps several months.
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Duqqa Ingredients – Mise en Place
Andy Broder - KitchenThink