6 Reviews of Dukkah

From: Sandi (From CA)

On Feb 10, 2008

Fantastic and just improves upon eating! I used pistachios and almond slices, toasted the nuts and seeds (not the thyme or salt/pepper) in a skillet on low for about 10 minutes shaking the pan frequently as you might for popcorn so nothing would burn. Just when the aroma was perfect, I let them cool in a single layer, then pulsed in my Magic Bullet, periodically removing the smallest pieces so it wouldn't turn to complete powder as I continued to grind the larger nut pieces. Served with mini pitas broiled for just under a minute and olive oil, this was a real hit for us! With the Egyptian Kebabs, it made for a light but satisfying meal. Thank you, Alan!

From: macaud

On Jan 24, 2002

Relly nice with avocado oil as well, and kids like eating it cos they like dipping and eating too

From: JustJanS

On Mar 15, 2002

Barb, if I could give you a 10 I would. This was perfect, tasting just like the one we had on holidays. I used hazelnuts, and added nigella seeds, and it was great. Thanks for finding it for me

From: currybunny

On Oct 13, 2005

This is the most outstanding dukkah recipe I have ever tried, all the better because it is so simple and quick! I used hazelnuts and followed the recipe exactly - DH and I couldn't stop eating it, this is truly a gem! Thanks for posting!

From: sugarpea

On Mar 22, 2009

I don't think I've ever had anything quite like this before and that's a shame because this is really good. Dh positively loved it. We had leftovers so I sprinkled it over the next day's chicken salad. Wonderful both ways.

From: Evie*

On Dec 3, 2004

Ohhh I love this stuff! I used pistachios and served with a bottle of lime olive oil I recently bought on a wine trail. great stuff!