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Dukkah, New York Times Recipe

Dukkah, New York Times Recipe

Also known as:
Egyptian, Middle Eastern
Taste Adventures:
Dipping bread or vegetables in olive oil and then in the Dukkah, Meat rubs
Pistachio, Almond, Hazelnut, Sesame Seed, Coriander, Cumin, Caraway, Aleppo, Sea Salt, Nigella, Mint, Lemon Peel, Marjoram

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This Egyptian nutty, delicious blend makes for a great appetizer where first you dip bread in extra virgin olive oil and then in the Dukkah. Use vegetables instead of bread for a lower carb treat. Good on meats too. This is from a recipe in the New York Times.

Purchasing Options

Coarse Ground

Net Wt Container Price Qty
1.0 oz. 1/4 Cup Glass Jar
2.2 oz. 1/2 Cup Glass Jar