Dukkah is an Egyptian nut and spice blend. Composed of almonds, sesame seeds, fennel seeds, coriander, anise seeds, coarse ground salt. These ingredients are mixed into a pleasant consistency. The result is addictively delicious. It can be found in Middle Eastern groceries. (It is also carried at Trader Joe’s). HG tears off small chunks of Ciabatta bread. Dips them in Sicilian olive oil and then in Dukkah. Great with red or white wine. A favorite HG meal is Dukkah, feta cheese, Kalamata olives, sliced sweet onions and Kumatoes (ripe heirloom tomatoes when they’re in season); anchovies and capers; Greek yogurt. HG adds grated garlic and a splash of olive oil to the yogurt. Dusts it with Zaatar, another sprightly herbal mix from the Middle East. Zaatar is made of ground thyme, sesame seeds, sumac and salt. Not as assertive as Dukkah but equally delicious. Good Lebanese restaurants in London and Paris often pour olive oil on pita bread and then cover it with Zaatar. Though much splendid bread is baked in New Mexico, the pita available is a supermarket product, tasteless and insipid. HG sticks with Ciabatta from Whole Foods.
Here’s a cook book that might interest you.
what’s the name (author) of the cook book ??
Fania Lewando. The article ran in the Chicago Tribune on the 29th of April, and was written by Bill Daley.
HG Here’s a link to the article. Enjoy http://www.chicagotribune.com/lifestyles/food/sc-food-0424-vilna-cookbook-20150421-story.html#page=1
Thanks, Charles.NY Times also did a story on this rescued Vilna cookbook.