Dukkah (sometimes transliterated to “duqqa”) is a warm, fragrant blend of nuts, seeds and spices that is traditionally used as a condiment in many Middle Eastern cuisines. The name is often traced to an Egyptian word (pronounced “dakka”) that means “to crush.”
This nut-free version uses crunchy flaxseeds, sunflower seeds and pumpkin seeds to achieve its signature crunch. Round, slightly earthy flavors balanced with a hint of chile heat with salt and slightly acidic, tart notes from sumac and other spices.
There are as many ways to enjoy dukkah, as there are multiple variations of the blend. One of the most popular uses is as a condiment for flatbreads, sometimes sprinkled directly on top of the bread or scooped up after the bread has been dipped in olive oil. Other traditions use dukkah to season vegetables (either raw or cooked) or to season fried foods, especially fish.
- Stir into dips and spreads and serve with crudité or crackers
- Brush flatbread (or thin slices of bread) with oil, then sprinkle with dukkah and lightly toast
- Stir into cooked pastas, couscous, rice, beans or lentils
- Use to season roasted vegetables, poultry or meats
- Add to salad dressing, popcorn or finger foods like deviled eggs
- Gives an extra dimension to fried foods like battered shrimp, fish, tempura vegetables or even French fries
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