THE DUKKAH DAZE
MA
KES
1 JAR OF DUKKAH & 1 TOAST
An Egyptian spice mix that originated in the open-air markets of Cairo, dukkah can really lift the flavor profile of salads, grilled meats and fish. I always keep a preserving jar of my homemade dukkah on the kitchen counter to sprinkle over avocados and other snacks. The dukkah in this recipe will keep for weeks stored in an airtight container like a tupperware or jar. For another recipe that uses dukkah, turn to Spicy Dukkah Wedges, p.40. INGREDIENTS 1 slice of rye bread, toasted
For the dukkah:
1 avocado rose (see p.11)
100g walnuts
Optional: a handful of fresh rocket
1 tbsp. black sesame seeds 1 tbsp. fennel seeds 1 tbsp. cumin seeds 1 tsp. sea salt Pepper
EQUIPMENT NEEDED Mortar and pestle, or food processor
METHOD 1 To make the dukkah, heat a dry pan over medium heat. Add the nuts and spices to the pan, shaking frequently to toast them without burning them. The mixture is done when it is golden brown and releases a warm, nutty aroma, ±10 minutes. Remove from pan immediately and allow to cool.
2 Using a mortar and pestle, crush the mixture into a rough powder and season to taste. If you don’t have a mortar and pestle, you can use a food processor, but be careful to not over blend the mixture into a paste. 3 Top the toasted bread with the avocado rose and sprinkle with fresh dukkah. You can also top it with rocket instead of dukkah if you wish.
AVOCADO GALORE ON TOAST
31
