Happy Valentines Day you gorgeous babes!

I know I should be posting some recipe about chocolate or something pink and cute…. but I like to break with convention and do something different. If you are staying in and cooking for your sweetie (or yourself) why not bring some Egyptian spice into the mix and whip up some Dukkah.

This is an amazing aromatic and warm spice blend that is a staple in Middle Eastern cooking. There are countless ways to make this (think Garam Masala in India and how it is different in every household)

Basics of Dukkah

Nuts (macadamia, pistachios, almonds, pine nuts, hazelnuts, pecans etc)

Sesame Seeds ( I have made one without and subbed sunflower seeds and it’s still great)

Coriander

Cumin

Some optional Add ins:

Dried herbs

Dried fruit peel

Dried hot peppers

Sugar

Spices

Here is my blend and I am addicted to sprinkling it on top medium boiled eggs right now. I also dip apples in it and sprinkle it on top of yogurt. This is the aphrodisiac of spices my friends.

Dukkah

Gluten-free, Vegan, Paleo,

Makes one heaping cup

- 30 grams (1/4 cup) hazelnuts (unsalted) – 30 grams (1/4 cup) shelled pistachios (unsalted) – 4 tablespoons sesame seeds – 3 tablespoons coriander seeds – 2 tablespoons cumin seeds – 2 teaspoons dried thyme

- 1 teaspoon fennel seeds – 1 teaspoon whole black peppercorns

- 2 teaspoons dried lemon peel – 1 teaspoon salt

Toast the hazelnuts and pistachios in a dry skillet, or place on a sheet pan and roast on 350F for 8 minutes or until fragrant. In a skillet over medium heat toast the seeds and berries (from sesame to black pepper) in the skillet for 2-3 minutes or  until fragrant shaking the pan frequently so they don’t burn. Let cool completely. Add the salt and the lemon peel to the mixture and set aside.

First place the hazelnuts and pistachios (or larger nuts) in a spice grinder and pulse a few times to get the mixture started. Pour the nuts out onto a plate with the other spices and mix up with your hands or a spoon. In small batches add all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle.

Pour mixture into a jar and  close tightly. Keep in a cool dry place.

Serving suggestions:

Sprinkle on top of roasted veggies, chicken, cheese, eggs, even fruit would be killer!

 

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