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Dukkah coming soon!


Dukkah coming soon: 

There was a craze sweeping Australia and New Zealand during the couple of years spent "down under" and it was all about Dukkah!! We carried a line of five gourmet dukkah, a traditional Egyptian style and several others, including smoked Cajun, Thai and Japanese blends. We even won a couple of Sydney's Fine Food medals awards for them.

We had enough on our plate with the move to the US and introducing New England to our innovative condiments seemed a large enough challenge on it's own. We though it best if we could wait a year or so before introducing New England to our range of dukkah, salt and spice blends. We miss them terribly and cant wait for you to meet them and to have them back in our condiment family.

How long I hear you ask? Rest assured, they are on the horizon, it wont be long now.

 

So Dukkah; What is it? 

Basically, ground-up stuff. Nuts, seeds and spices. It originates in Egypt, and it does indeed have a heady flavour and aroma that suggests that part of the world.

There seem to be literally dozens of ways to make dukkah (or dukka…or duqqa…seems there are lots of ways to spell it too), and I can imagine that many proud Egyptian cooks have their own favourite (and most likely secret) ways of making it.
You might use hazelnuts, almonds, pistachios or more exotic nuts like cashews or macadamia nuts. There might be sunflower seeds in there. Perhaps chickpeas. Do you have pepper, paprika, coriander, mustard seeds, coconut? Well, all depends on what you like. Nigella seeds? Why not. Fennel? Perhaps. Whatever you’re using, just make sure it’s toasted if necessary, then ground up. And that, as they say, is that.

Want to know more? Check out the blog!

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