Perhaps you have received a gift from dukkah, have you seen the name on a menu or in a store, or have you heard of dukkah and would like to know what to do with it? It may seem like a game, but this is far from the true answer. Well imagine a mix of nuts, seeds, and tasty spices. With its origins in ancient Egypt, this is dukkah.
A traditional dukkah blend combines chopped roasted walnuts (often hazelnuts) with sesame seeds, cumin and coriander, and spices. This produces a tasty dry concoction that is usually eaten alongside olive oil and pita bread or crusty bread. The usual way to eat this dish is by dipping the pita in the olive oil and then in the dukkah, delicious.
You can bring the taste of the old to the present and try it for yourself. You may find that the texture will vary in different places, depending on how thick or thin the nuts are used. In Egypt, street vendors often sell it in paper cones along with bread that has already been dipped in oil. Today, some people around the world make their own at home.
Dukkah should be stored in an airtight container and in the refrigerator it can keep cool for quite a long time. Although it is generally associated with Egypt and other Middle Eastern cultures, it has also proven to be quite popular in Australia and New Zealand.
Nuts are considered a good source of protein, and for this reason a side dish would make a good nutritious dish for anyone, but can be particularly beneficial for someone on a vegan or vegetarian diet.
How to use Dukkah?
Call it an aperitif, condiment, antipasti, hors d’oeuvres, starter, first course, or even a starter or snack; However you decide to name or classify it, it is a tasty delicacy. Dukkah is generally recommended for appetizers and snacks, but there are a number of different ways this tasty treat can be used.
As already mentioned, it can be eaten with the traditional olive oil and bread. It can also be sprinkled on vegetable or meat dishes. It can be used as a salad dressing. Some people use dukkah as a topping that can be added before cooking chicken, meat, or fish.
Also, some lovers have been known to add it to olive oil creating more of a pasta mix. Others have been known to add it to rice dishes or mix it into a sauce. Whichever way you play it and whichever way you use it, it is a delightful creation. It can also be used as a topping for yogurt or fruit. You can be imaginative and inventive and create your own original uses for dukkah.
Recipe of the day – Nutty Tuna
As Dukkah is a mixture of nuts and seeds (most of which are roughly broken), it is important that when used for cooking, particularly when frying, it is used with ingredients that will not expose it to a long heating time, otherwise you will burn and ultimately ruin your otherwise delicious recipe.
The following recipe is based on Tuna since you can eat it raw or simply seared on the outside and keep the inside raw, it gives it some very pleasant two-color textures on the palate and also darkens the rawness of the fish if you are not used to it. it. If the latter is a problem, just use a thinner cut of fish.
Important note about frying fish:
* Make sure the pan is clean and hot enough before putting the fish in, otherwise it will definitely stick to the pan (unless you use a non-stick pan); Y
* Don’t keep flipping the fish, each side needs to be fried only once unless you want to shred the fish!
Portion size
1. One person
Ingredients
1.50 g / 2 oz of your favorite Dukkah
2,250g / 9oz of tuna piece
3.1 teaspoons finely chopped fresh coriander leaves
4. 1 teaspoon of good olive oil
5. Vegetable salad for one
6. Half a slice of lime (lemon if you don’t have lime)
Method
1. Place the dukkah on a plate and season with salt and pepper;
2. Roll the chunk of tuna over the mixture to make sure it is completely covered, and let it rest for a few minutes so that the tuna is soaked in the flavor of the dukkah. It is essential that you keep it in the refrigerator in this period of time for health reasons;
3. Place salad greens on your serving plate (use different colored greens to light up the plate);
4. Heat a frying pan that is lightly coated with olive oil, make sure the heat is not too high and it is definitely not smoking;
5. Fry the tuna for 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.
6. Remove from skillet and place on top of salad bed on your serving plate;
7. Drizzle lime juice over tuna, sprinkle with finely chopped coriander leaves, and serve.
If you want to be more elegant, the following additional steps can be taken:
1. Cut the tuna into suitable slices (it does not have to be very thin) and fan it in a straight line on the base of the salad;
2. Wash the fresh coriander roots and some stems (do not leave) and chop them into a fine paste (fresh coriander roots give your food a very fruity flavor);
3. Add the lime juice just before you finish chopping the coriander roots (just a few drops, otherwise the paste will become watery); Y
4. Drizzle this over the sliced tuna and serve.
Keep in mind that there won’t be too much pasta as the coriander roots are small but enough to provide the complementary flavor required for this dish. Make sure you wash the roots well, otherwise you will end up having sand in the paste.