In a nutshell: Combine this famous Middle Eastern sesame and spice mix with almonds and olive oil for a brilliant table dip.
This popular Egyptian, and Middle Eastern, dip came to my attention many years ago in Southern Australia. Russell Jeavons, a brilliantly eccentric, and still maverick, chef built a brick wood-fired oven in a cottage in sleepy Willunga and opened a pizza restaurant. Diners were also treated to impromptu tango evenings as the pizzas flew out of the oven and you drank the excellent local McLaren Vale wines. As you waited for the pizzas to arrive, you dunked freshly baked bread into small bowls of extra virgin olive oil and his homemade dukkha made with the local almonds and fruity oil.
Our Dukkah, takes its inspiration from the classic Egyptian blend of sesame, coriander seeds, cumin, turmeric and pepper. It is delicious when ground with almonds or other at a ratio of 2:1 almonds to our Dukkah spice mix, then just add the best extra-virgin olive you can find (maybe something from our site?!). Dip your bread in the oil, then in the dukkah and you have a perfect appetiser, snack, or healthy breakfast if you're in the Middle East. You can also use it to dry rub or crust poultry or fish before pan-frying.
Details 40g; Ingredients: sesame, coriander, sea salt, cumin, thyme, paprika, chilli, black pepper
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.