Profile: Nuts, sesame seeds, coriander, and cumin are among the basic constituents in dukkah. Most recipes call for whole coriander and cumin, but I made a simpler version by using ground spices.
Dukkah has a warm, toasty, nutty flavor with a zesty coriander and cumin finish. It's salty and spicy from the black pepper. The flavor of dukkah varies based on the nuts and spices used, but it should always be crispy and crumbly.
Oregano, thyme, toasted sesame seeds, sumac, and marjoram are all used in Za'atar. It's great with hummus, beans, eggs, or vegetables. Dukkah is a crispy nut and spice combination. Pistachios, cumin sesame seeds, and coriander.
|ngredients:||Nuts, sesame seeds, coriander and cumin.|
|Shelf Life:||3 Years.|
|Basic Prep:||Ready to use as is, no basic preparation is required.|
|Ways To Use:||an Egyptian condiment composed of ground nuts, seeds, spices, and herbs used as a dip or topping Traditionally, dukkah is used for dunking bread in olive oil (first in the oil, then in the dukkah).|
|Country of Origin:||Egypt|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|