Yep more almonds, but for something savoury today. I love dukka, and I wander why I don't make it more often, but as I still have lots of almonds no excuse! My base recipe is in my book Savour, yet the beauty with dukka is that it can be personalized each time, and it is always good. For this one I toasted 100 g of almonds (not blanched) in the oven for 10 minutes, then I added one tbsp of sesame seed, one tsp of cumin seeds and half tsp of fennel seeds and put everything back into the oven for 4-5 more minutes.
All in the food processor, and then grind until fine but still a little chunky.
At the end I added some smoked paprika and some salt. Dukka can be used as a rub, a topping (great on hummus) and as a dip. And it can be made with a variety of nuts, seeds and spices.
The best way to eat it, for me, is to use it with bread: dip some bread in extra virgin olive oil first...
And then in the dukka!. Quite addictive, and the perfect party food. It lasts a few days in a sealed tin container.
Photos and Recipes by Alessandra Zecchini ©
I love dukka, this looks so tasty and easy Ale!
ReplyDeleteAnch'io adoro la dukka!la comprai a Parigi anni fa e mi conquistò subito!
ReplyDeleteCiao Alessandra, da oggi ci sono anch'io! Complimenti per il tuo blog e grazie per essere una mia lettrice!
ReplyDeleteI love how easily it all comes together! :D
ReplyDeleteI never heard of dukka, so easy and simple. Thanks for passing by my blog. To answer your question, I'm actually an experimental physicist and play a lot with cryogenic (cold stuff), I can easily access liquid nitrogen at any time, it doesn't cost me a penny to use it ;)
ReplyDeletelove it! kiss
ReplyDeleteI really must try this. I've never had dukks and I think its time has come. Have a wonderful day. Blessings...Mary
ReplyDeleteNon avevo mai sentito parlare della (è femminile?) dukka... dovrò documentarmi. Mi hai incuriosito e la voglio provare.
ReplyDeleteUn caro abbraccio, Ale!
This looks wonderful!
ReplyDeleteThank you all,
ReplyDelete@ Anna Lisa, benvenuta e grazie :-)
@ Victor, well, I will definitely follow the kitchen of an experimental physicist who has unlimited supplies of cryogenic stuff!
@ Rosemary, sai che non so se in italiano Dukka sia femminile o maschile... ma Saretta ha detto 'la', quindi mi appello a lei!
ciao
A.
Alessandra, very nice new profile pic, you look great there and new recipe for me to know :) Big hug!
ReplyDelete