When it comes to a loss of culinary imagination – I have a sneaky gastronomic muse that tends to turn the blandest and most ordinary ingredient/recipe into an exotic accompaniment fit for a ‘Masterchef’ cook-out.
The toasty-roasty concoction that is Eat.Arts’ Egyptian Dukkah takes centre stage all dressed in roasted sesame, coriander and cumin seeds. This gem can be used to bring life and depth of flavour to everyday ingredients; and with the ‘Banting way’ trending hugely at the moment, what more perfect an ingredient to add to your pantry to bring any dish to life especially when used as a rub!
Do the Dukkah in any of the following ways (and feel free to experiment wildly as long as you share in your revelations) ~
- Cut your salad feta into large cubes, drizzle in a good quality olive oil before dipping and rolling in your Dukkah mix for Dukkah encrusted feta cubes
- As above, lightly coat your camembert cake with oil before rolling in Dukkah to create a crunchy crust that is pleasing to the eye and simply sublime on the palette
- For those who haven’t bought into the Real Meal Revolution (no bias intended) – mix an extra virgin, cold pressed olive oil with plenty of Dukkah as a dip for warm pita bread quarters…a great snack for any dinner party or braai, even
- With rubs having taken the spotlight a few years back – Dukkah is all you need to flavour your meat. Especially well-suited to lamb, you could experiment with chicken and beef as well as richer fish such as Haddock or Kipper
- Simply throw into a pot of boiling rice instead of overly salty stock, or add to the water in your steamer to infuse your steaming veg
- If you are a fan of working with phyllo pastry, you will know that a sprinkle of bread-crumbs with a brushing of oil is key to creating air, enhancing the crunch and layered effect. I have often used sesame seeds instead of bread crumbs, and just recently tried Dukkah as it is seed-heavy…well..!
Dukkah is just one of those spice mixes that compliments completes your collection and demands a refill most frequently to any other. The reason for this is obvious in the above – and for those of you who haven’t discovered the versatility of Dukkah – just do it!
Written for eat.art by: Nancy Hoepner – Magpie: Creative Marketing, Design and Lifestyle
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.