1 minute read
The Tuned Tuna
THE DUKKAH DAZE
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.
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INGREDIENTS
1 slice of rye bread, toasted 1 avocado rose (see p.11) Optional: a handful of fresh rocket For the dukkah: 100g walnuts 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.
MAKES 1 JAR OF DUKKAH & 1 TOAST
