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Dukkah

Dukkah, Dry Dip

Hot Day Lunch

The excuse to get together was to take pictures of food. Food like the Egyptian dip called Dukkah.

It has all the flavor of a dip, concentrated so a bland thing like a chip or cracker compliments and carries it, but Dukkah is dry. No gooey skin to form while it sits out at the party, and it stores well as a leftover. It’s as easy as putting out chex mix only it tastes fresh and crunchy, and has a smell that’s the best part of a taco seasoning package.

Michele made the dip, some grilled asparagus (she’d picked it while running on a trail near her house in Boulder) and a hollandaise and a lemony mayonnaise to go with it. Beth took the photographs and I … did the talking.

DukkahDukkah, Dry Dip

Adapted from Claudia Roden’s The New Book of Middle Eastern Food

1 cup sesame seeds
1 3/4 cups coriander seeds
2/3 cup blanched (skinned) hazelnuts
1/2 cup cumin seeds
1/2 tsp salt, or more to taste
1/4 tsp pepper (I like using Aleppo)

Put each nut/seed on a separate tray & roast them separately in a 325 degree oven till they begin to color & give off a slight aroma. Do not let them become too brown, you will need to watch carefully. Put them together in the food processor with the salt & pepper & grind until they are finely crushed but not pulverized. Be careful not to over blend or it will become a paste. You want more of a crushed, dry blend. Add more salt if needed.

Serve with pita bread cut in pieces and very good olive oil. Dip the pita in the oil, then dip into the Dukkah.

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