Hi friend!

Keeping today's email quick because plans are picking up and life is busy again! It's SUMMER which means I'm craving tomatoes all the time, so today I want to tell you about my favorite thing to put on top of tomatoes (or whatever other food you're eating that needs some CRUNCH)... dukkah!

Dukkah is a Middle Eastern spice/nut/seed/herb blend that originates in Egypt (according to this article). There are many recipes for it online, and each one varies. The original recipe that turned me on to dukkah is this one by the great Ottolenghi.

The Ottolenghi recipe is amazing... and also long with a lot of ingredients. When I'm in a rush, I make the simpler version that I'm sharing with you today. 15 minutes and you've got an AMAZING crunchy topping that will make any dish more special.

Tomatoes, avocados, and boiled eggs are some of my favorite "vehicles" for dukkah, but really you can put it on any plain-ish foods. See my dukkah-topped chard-scramble-with-yogurt breakfast from today pictured below:

One of the key steps in most dukkah recipes is crushing everything with a mortar and pestle. I realize most people don't use one of those on the reg, so today I made the dukkah without doing that... and I have to say it was not as special. Releasing the fragrances and flavors by "pounding it out" a bit really makes this blend sing. And if you chop the nuts before crushing everything (as I instruct below) - that will help shorten the "pounding" time to a quick minute. And don't worry if you don't have a mortar and pestle - you can always use a glass jar or water bottle to pound it in the bowl instead!

I really hope you try this because it's SO easy and delish! And of course, feel free to add other nuts/seeds/herbs like sesame, sunflower, +/or fennel seeds, dried oregano, and chili flakes (all are often included in dukkah recipes).

I hope you CRUSH it and try it on a tomato!!

Love,
Jess


Easy Dukkah
Takes about 15 minutes, makes about 2 cups

Ingredients:

• 1/2 cup coriander seeds
• 1/4 cup cumin seeds
• 1 cup shelled pistachios (or sub other nuts like hazelnuts, sliced almonds, or walnuts)
• 1/2 tsp kosher salt OR Maldon salt if you have it
• 1/2 tsp paprika
• optional: a few grinds of fresh ground black pepper

Equipment:

• wide/shallow skillet (about 10 inch, ideally cast iron) + spatula
• mortar and pestle, OR medium-small, sturdy bowl plus a heavy-bottomed glass or metal water bottle
• knife + cutting board
• measuring cups and teaspoons (or just eyeball it)

Instructions:

1. Heat cast iron pan on high while you get all ingredients and measuring tools out. Measure out nuts and seeds if you like (doesn't have to be too exact).
2. When pan is hot, add nuts and spread in an even layer. Move them around consistently, toasting until they’re slightly browned and fragrant. Turn heat down to medium if starting to burn. When done/after about 3 minutes, empty nuts onto a cutting board.
3. With heat on medium, add coriander seeds and repeat process - stirring so as not to burn. These will take about 2-3 minutes also. When toasty and fragrant, empty into the medium/small bowl (of mortar + pestle if you have one).
4. Finally, add cumin seeds to the pan and repeat process. These should cook in about a minute. When done, turn off the heat and empty into the bowl with the coriander seeds.
5. Chop nuts coarsely and add to the bowl. Add paprika, salt and pepper if using.
6. If you have a mortar and pestle, use it to crush the seeds and nuts into smaller pieces, releasing the fragrance of the spices and helping to blend everything together. If you don’t have a mortar and pestle, use a heavy glass or metal water bottle to crush everything in the sturdy bowl. Stir well. Taste and adjust flavorings as needed.
7. Allow to cool completely and then store in a sealed container (can be loosely sealed) at room temp for a month or two. I keep mine on the table or kitchen counter because I eat it within a few weeks, but if you think you’ll take longer to eat it, be sure to store away from the stove or other heat sources.
8. Stir well before using and make sure you reach to the bottom to get the powdered spices too!