Making Southwestern dukkah in a pandemic kitchen | Caliente

by Newsfeed

Now, I’m going to confess something here. A true Egyptian version of dukkah would start with whole spices. These would be toasted in a dry skillet, and then ground. The aroma and flavor of the freshly toasted spices perfumes the kitchen and makes the simple dish into something sublimely sensual. I’ve certainly gone to that trouble when making dukkah in the past, especially if I planned to serve it to guests.

But in my pandemic kitchen, what I had on hand were ground spices, and the only person who would be eating this would be me. And you know what? I didn’t feel guilty at all about the substitution.

The goal in making dukkah is a nutty, spicy mixture that is just right for dipping into with olive oil-gilded bread. I prefer torn chunks of rustic bread to uniformly cut slices or cubes because torn bread has more…

Read Full Article Here