It’s been a busy few days around here, as I’m trying to prepare myself for this weekend’s Body Attack instructor training! Eek! It’s going to be a very intense two days, and I’m definitely feeling anxious about the whole thing. I took a quick trip to the grocery store this afternoon to pick up a few snacks for the weekend, and also to get Thomas out of the house for some fresh air. I also grabbed a salad for lunch while we were out, as I was starving after 2 hours of choreography practice during Thomas’s nap.
Dukkah (also spelled duqqa) is an Egyptian side dish made up of various herbs, spices, seeds, and nuts that are dry roasted and pounded together. There are many varieties and flavours, but I recently picked up a lemon and herb one from the spice aisle of the grocery store here in Brisbane. I’ve been sprinkling it on salads, kabobs, veggies, fish, and chicken, but there is so much you can do with it! It’s becoming quite the popular additive to foods here in Australia, but I am uncertain of its presence in North America. However, it’s very easy to make as well. Check out this recipe or this recipe for savoury hommade dukkah! Or even a sweet dukkah version like this one, which might be nice on fruit based salads or baked brie.
I got a little excited while browsing for more things to do with dukkah. The possibilities are endless! Here are a few simple recipes that are currently bookmarked in my “Food To Make” folder:
Dukkah Spiced Green Beans & Mushrooms
Dukkah Roasted Pumpkin (ie: Squash), Sweet Potato, and Goat Cheese ‘Pizza’
Dukkah Encrusted Zucchini Fries
Pumpkin, Lentil, and Couscous Salad with Dukkah
Pan Roasted Cauliflower with Dukkah
There are so many more ideas out there, but those are just a few that caught my eye (or stomach)! Pinterest has a ton of great ideas as well, if you are interested in other ways to use dukkah. I think it is such a nice change from my go-to spices, and really adds such a great, healthy kick to your dishes!
Have you ever used/tried dukkah?