Dukkah is a classic Egyptian blend made from toasted nuts, seeds, and spices—with as many variations as there are chefs. Its name comes from the Arabic word meaning “to pound”—the dry mix was crushed with a mortar and pestle. Its deep flavor starts with warming up the nuts in the oven and the seeds on the stovetop (to better monitor their temperature—they can burn quite easily). Then the mixture is roasted with olive oil and honey. Dukkah crunch adds layers of flavor to Sweet & Crunchy Autumn Salad, Mutabbal, and almost any dish you can think of.
Yields 2 cups
Though this dip resembles baba ghanoush, mutabbal features roasted eggplant with a slightly smoky flavor. Serve as an appetizer or part of a mezze platter with warm pita bread.
Serves 4
’Nduja is a flavorful, spicy fermented paste made from pork belly and Calabrian chile peppers, the source of its deep red color. The paste melds perfectly into olive oil, creating a vibrant sauce. You can find it at specialty markets and online. Note: For hearty appetites, allow 2 eggs per person.
Serves 4