Dukkha and Za’atar are hugely versatile spice, nut, and seed mixtures from Southwest Asia (the Middle East). Read to the end for many suggestions about how to enjoy them!
Curry Leaf Dukkha
from Ottolenghi, slightly adapted from here.
Curry leaves are a staple seasoning, especially in South Indian food. They don’t taste like “curry.” Their aroma and taste are mysterious, deep, smoky, and just indescribable. I adore them.
Ingredients
1/4 cup raw cashews
1/4 cup raw peanuts - with or without skins - I use red, valencia peanuts
1/4 cup raw almonds - blanched or with skins
1/4 cup raw hazelnuts
Olive oil for frying curry leaves and shallots
1/4 cup thinly sliced, crispy fried shallots (optional)
10-15 fried fresh curry leaves (You can also use dried leaves)
1 T coriander seeds
1/4 tsp chili flakes (optional)
Flaked salt to taste
Instructions
Toast the nuts in a dry skillet until slightly browned and fragrant. Set aside.
Put about 1 tablespoon of oil into the skillet and place on a medium-low heat. Add the fresh curry leaves and cook until crisp. If using dried leaves, sauté briefly until strongly fragrant.
Remove with a slotted spoon and place on paper towel to soak up remaining oil.
Sauté thinly sliced shallots until crispy in the same oil.
Remove with a slotted spoon and and place on paper towel to dry.
Once everything is cool, transfer to a food processor.
Add the coriander seeds, along with the curry leaves, crispy fried shallots, chili flakes and salt. Pulse to form a coarse crumble and transfer to a small bowl for serving. Can be stored in an air tight jar for up to a week.
Egyptian Dukkha
Adapted from here.
Ingredients
1/2 c raw almonds
1/2 c raw hazelnuts
1/4 c sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp salt
1/2 tsp ground long pepper or black pepper
Variations: Add sumac, chili flakes, smoked salt, dried thyme, smoked paprika
Directions
Pulse nuts and seeds in a food processor and pulse on and off rapidly until coarsely ground. If you grind continuously, you’ll end up with nut butter instead of a crumble.
Place them in a dry skillet and toast until fragrant and golden brown.
Let cool completely and store in a sealed jar.
Palestinian Za'atar
Adapted from here.
Za'atar refers to both a plant from Palestine and the spice blend. It is comprised of a mixture of dried za'atar leaves, sumac, toasted sesame seeds, and salt.
Za’atar is in the oregano family, but it is not identical to the oregano available in the U.S. Most recipes for use in the West call for a mix of oregano and thyme. Some include a bit of marjoram, too.
Ingredients
3/4 cup dried oregano leaves
1/8 cup dried thyme leaves
1/8 cup marjoram (fine to use a total of 1/4 cup thyme if you don’t have marjoram handy)
3 tablespoons sesame seeds
2 tablespoon ground sumac - indispensible!
1/2 teaspoon sea salt, flaked preferred
Instructions
Place sesame seeds in a dry skillet. Stir constantly until golden brown and fragrant. Set aside to cool.
Place dried oregano and thyme leaves in a spice grinder, and grind coarsely. They should not be as finely ground as commercially ground spices.
Place all ingredients in a bowl and mix well.
Store in a lidded jar.
Notes
If you can, dry your oregano and thyme from fresh leaves, your za’atar will taste much better!
Don’t use pre-ground oregano and thyme. Off-the-shelf ground spices are often stale even if not out of date. They are also ground too finely for za’atar.
Ways to use dukkha and za'atar
Tear hunks of your favorite bread and dip in high-quality olive oil and then in dukkha or za'atar. Flatbread is most commonly used in Palestine.
Sprinkle over avocado toasts or cheese sandwiches, especially melty ones.
Mix with olive oil and spread over bread before putting the bread in a toaster oven or broiling.
Sprinkle over any egg dish.
Along with olive oil, use as a topper for fresh cheese, hummus, or any spread.
Season chicken or fish with either dukkha or za’atar.
Use as a topper for pesto-y or cheesy pasta.
Enjoy!
with infinite love,
Shambhavi
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