Lately I've been fiddling around with simple, weeknight recipes. I recently ran across dukkah in the spice aisle and figured I'd give it a try. Dukkah (pronounced DOO-kah) is an Egyptian blend of ground toasted nuts, seeds and spices. It's quite healthy and nutritious. Dukkah can be sprinkled on meat or veggies but most people enjoy it by combining it with some olive oil and dunking some warm pita or crusty bread in it. It's easy to make at home but you can easily find it at a lot of ethnic or specialty stores these days too. I tried store bought dukkah and it was okay. I've since then made it at home and like it better. The dukkah I make consists of :
pistachios
hazelnuts
almonds
sesame seeds
coriander seeds
cumin seeds
dried lemon zest
fennel seeds
sumac
coarse sea salt
dried peppercorns
My measurements change each time. But I usually chop the nuts then toast them in a dry skillet. I set the nuts aside to cool then toast my spices.
In my mini food processor, I give the spices a few whirls. Then I add the nuts and do a coarse grind. I move the mixture to a bowl and then mix in my toasted sesame seeds.
Recently, I made some dukka-crusted scallops. I dredged some beautiful diver scallops from Sunh Fish through dukkah then sautéed them in some clarified butter in a cast iron skillet. Super easy and Mr.S. really liked them! We ate the dukkah-crusted scallops with some carrots seasoned with a touch of Herbes de Provence and a small salad. It was the perfect summertime dinner- nice and light.
pistachios
hazelnuts
almonds
sesame seeds
coriander seeds
cumin seeds
dried lemon zest
fennel seeds
sumac
coarse sea salt
dried peppercorns
My measurements change each time. But I usually chop the nuts then toast them in a dry skillet. I set the nuts aside to cool then toast my spices.
In my mini food processor, I give the spices a few whirls. Then I add the nuts and do a coarse grind. I move the mixture to a bowl and then mix in my toasted sesame seeds.
Recently, I made some dukka-crusted scallops. I dredged some beautiful diver scallops from Sunh Fish through dukkah then sautéed them in some clarified butter in a cast iron skillet. Super easy and Mr.S. really liked them! We ate the dukkah-crusted scallops with some carrots seasoned with a touch of Herbes de Provence and a small salad. It was the perfect summertime dinner- nice and light.
