Dukkah, New York Times Recipe
- Also known as:
- Egyptian, Middle Eastern
- Taste Adventures:
- Dipping bread or veggies in olive oil and then in the Dukkah, on meats
- 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 veggies instead of bread for a lower carb treat. Good on meats too. This is from a recipe in the New York Times.