What is a Dukkah?
13/10/07 08:47 Filed in: Articles
Perhaps you
have received a gift of dukkah, seen the name dukkah
on a menu or in a store, or you have heard of dukkah
and would like to know what to do with it? It may
sound like a game, but this is far from the true
answer. Well, imagine a blend of nuts, seeds and
tasty spices. With its origins in ancient Egypt -
this is dukkah.
A traditional dukkah mixture combines chopped toasted nuts (often hazelnuts) with sesame, cumin and coriander seeds and spices. This produces a tasty dry concoction that is usually eaten together with olive oil and pita or crusty bread. The customary way of eating this dish is by dipping the pita into the olive oil and then into the dukkah - delicious.
You can bring a taste of the ancient into the present and try out dukkah for yourself. You may find that the texture of dukkah will vary in different places, depending on how coarsely or finely the nuts that are used are chopped. In Egypt it is often sold by street vendors in paper cones together with bread that has been already dipped in oil. Today, some people, around the globe make their own dukkah at home.
Dukkah should be stored in an air tight container and in the fridge can keep fresh for quite a while. Although dukkah is usually associated with Egypt and other Middle Eastern cultures, it has also proved to be quite popular in Australia and New Zealand.
Nuts are considered to be a good source of protein and for this reason a dish of dukkah would be a good nourishing plate for anybody, but may be particularly beneficial for a person on a vegan or vegetarian diet.
How to Use Dukkah ?
Call it an appetizer, condiment, antipasti, hors d'oeuvre, starter, first course, or even an entree or a snack - however you decide to name or categorize it, dukkah is a flavorsome delicacy. Dukkah is usually recommended for appetizers and snacks, but there are several different ways in which this savory delight may be used.
As already mentioned, it may be eaten with the traditional olive oil and bread. It may also be scattered on top of vegetable or meat dishes. It may be used as a topping for salads. Some people use the dukkah as a coating which may be added before cooking chicken, meat or fish.
In addition, some dukkah lovers have been known to add it to olive oil creating more of a paste mixture. Others have been known to add it into rice dishes or to blend it into a dip. Which ever way you play it and which ever way you use it, dukkah is a tasty creation. It could also be used as a topping for yoghurt or fruit. You can be imaginative and resourceful and create your own original uses for dukkah.
Recipe of the Day - Nutty Tuna
As Dukkah is a nut & seed mixture (most of which are crashed coarsely), it is important that when used in cooking, in particular where there is frying involved, it is used with ingredients that do not expose it to long heating time otherwise it will burn and ultimately ruin your otherwise delicious recipe.
The following recipe is based on Tuna as you can eat it raw or just seared the outside and keep the inside raw, it gives it a two tone textures that is very pleasant to taste and also obscure the rawness of the fish if you are not used to it. If the latter is an issue, just use a thinner cut of the fish.
Important note on frying fish:
Serving Size
Ingredients
Method
If you want to be fancier, the following additional steps can be used:
Note that there will not be too much paste as coriander roots are small but enough to provide the complimentary taste required for this dish. Make sure you wash the roots thoroughly otherwise you will end up having grit in your paste.
PUBLICATION NOTICE & COPYRIGHT
Fabulously Gourmet offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.
PUBLICATION GUIDELINES
ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.
-----------
Article Title: What is Dukkah?
Author: Patrick Tang
Category: Recipes, Gourmet
Word Count: 1037
Keywords: fish recipe,gourmet,gourmet food,gourmet recipe,tuna,dukkah,dukkah origin,gourmet gift
Author's Email Address: patrick.tang@fabulouslygourmet.com.au
A traditional dukkah mixture combines chopped toasted nuts (often hazelnuts) with sesame, cumin and coriander seeds and spices. This produces a tasty dry concoction that is usually eaten together with olive oil and pita or crusty bread. The customary way of eating this dish is by dipping the pita into the olive oil and then into the dukkah - delicious.
You can bring a taste of the ancient into the present and try out dukkah for yourself. You may find that the texture of dukkah will vary in different places, depending on how coarsely or finely the nuts that are used are chopped. In Egypt it is often sold by street vendors in paper cones together with bread that has been already dipped in oil. Today, some people, around the globe make their own dukkah at home.
Dukkah should be stored in an air tight container and in the fridge can keep fresh for quite a while. Although dukkah is usually associated with Egypt and other Middle Eastern cultures, it has also proved to be quite popular in Australia and New Zealand.
Nuts are considered to be a good source of protein and for this reason a dish of dukkah would be a good nourishing plate for anybody, but may be particularly beneficial for a person on a vegan or vegetarian diet.
How to Use Dukkah ?
Call it an appetizer, condiment, antipasti, hors d'oeuvre, starter, first course, or even an entree or a snack - however you decide to name or categorize it, dukkah is a flavorsome delicacy. Dukkah is usually recommended for appetizers and snacks, but there are several different ways in which this savory delight may be used.
As already mentioned, it may be eaten with the traditional olive oil and bread. It may also be scattered on top of vegetable or meat dishes. It may be used as a topping for salads. Some people use the dukkah as a coating which may be added before cooking chicken, meat or fish.
In addition, some dukkah lovers have been known to add it to olive oil creating more of a paste mixture. Others have been known to add it into rice dishes or to blend it into a dip. Which ever way you play it and which ever way you use it, dukkah is a tasty creation. It could also be used as a topping for yoghurt or fruit. You can be imaginative and resourceful and create your own original uses for dukkah.
Recipe of the Day - Nutty Tuna
As Dukkah is a nut & seed mixture (most of which are crashed coarsely), it is important that when used in cooking, in particular where there is frying involved, it is used with ingredients that do not expose it to long heating time otherwise it will burn and ultimately ruin your otherwise delicious recipe.
The following recipe is based on Tuna as you can eat it raw or just seared the outside and keep the inside raw, it gives it a two tone textures that is very pleasant to taste and also obscure the rawness of the fish if you are not used to it. If the latter is an issue, just use a thinner cut of the fish.
Important note on frying fish:
- Make
sure the pan is clean and hot enough before you put
the fish in otherwise it will definitely stick to
the pan (unless you use non-stick pan); and
- Do not
keep on turning the fish, each side should be fry
once only unless you want to crumb your fish!
Serving Size
- One
Person
Ingredients
- 50g/2oz
of your favorite Dukkah
- 250g/9oz of Tuna piece
- 1 Tsp
of finely chopped fresh coriander leaves
- 1 Tsp
of good olive oil
- Garden
salad vegetables for one
- Half a
wedge of lime (lemon if you do not have lime)
Method
- Place
the dukkah on a plate and season it with salt and
pepper;
- Roll
the piece of tuna over the mixture to make sure it
is coated all over and let it rest for a few
minutes to allow the tuna to soak in the flavor of
the dukkah. It is essential that you keep this in
the fridge at this period of time for health
reason;
- Arrange
your salad vegetables on your serving plate (use
different colored vegetables to brighten the dish);
- Heat up
a fry pan which is lightly coated with olive oil,
make sure the heat is not too high and definitely
not smoking;
- Fry
your tuna a few minutes on each side depending on
the thickness and size of the tuna. It also depends
on how raw you want it to be.
- Take
out of the pan and place it on top of the bed of
salad on your serving dish;
- Drizzle
the lime juice on top of tuna, sprinkle with the
finely chopped coriander leaves and serve.
If you want to be fancier, the following additional steps can be used:
- Sliced
the tuna appropriately (does not have to be too
thin) and fan it out in a straight line on top of
the bed of salad;
- Wash
the roots of the fresh coriander and a few stems
(not leave) and minced them to a fine paste (Fresh
coriander roots give a very fruity taste to your
food);
- Add the
lime juice just before you finish mincing the
coriander roots (only a few drops otherwise the
paste will become to watery); and
- Drizzle
this over the sliced tuna and serve.
Note that there will not be too much paste as coriander roots are small but enough to provide the complimentary taste required for this dish. Make sure you wash the roots thoroughly otherwise you will end up having grit in your paste.
PUBLICATION NOTICE & COPYRIGHT
Fabulously Gourmet offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.
PUBLICATION GUIDELINES
- You have permission to publish this article for free providing the "About the Author" box is included in its entirety.
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ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.
-----------
Article Title: What is Dukkah?
Author: Patrick Tang
Category: Recipes, Gourmet
Word Count: 1037
Keywords: fish recipe,gourmet,gourmet food,gourmet recipe,tuna,dukkah,dukkah origin,gourmet gift
Author's Email Address: patrick.tang@fabulouslygourmet.com.au