HUNGRY GERALD

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.

HG likes fresh, seasonal raw vegetables. A healthy, festive way to dine with friends is to prepare a very big platter of crudites (as raw vegetables are described on Paris bistro menus.) Broccoli and cauliflower florets. Scallions. Slivers of fennel. Radishes. Slices of young turnip. Red pepper slices. Fava beans in a bowl, sprinkled with olive oil and shavings of pecorino cheese. Set the table with small bowls of good olive oil (fruity Sicilian, robust Greek, flavorful Californian). Maldon Sea Salt. A pepper grinder. Sourdough bread, toasted and rubbed with garlic. Bagna Cauda (olive oil, garlic, anchovy mixture lightly heated)…And, Dukkah. What is “Dukkah,” you may inquire? It is an Egyptian mixture of ground hazelnuts, sesame seeds, spices. A little bit hot. Very addictive. Have lots of red wine and some chilled white ready to pour. Let the feast begin. Dip. Crunch. (HG likes to dunk bread spears into olive oil and dip them in Dukkah. Ah !!). HG follows this with a simple dish of pasta (capellini) with anchovies and garlic (pour the remains of the Bagna cauda over it). Fresh fruit for dessert. Keep the laughter going with after feast grappa, brandy or sambuca.