Recipe: Ancient Egyptian DukkahJanuary 26, 2015
Dreaming further about diggin' to ancientness, perhaps funny to mention, is that I was hungry for learning and expanding my knowledge about Egypt, so a couple of weeks ago I have decided to follow a study which learns me to read Egyptian hieroglyphs. Perhaps that archeology dream of mine might come true someday, right? ;-)
I know quite a lot about ancient Egypt (the names of the Gods, the Pharaos and Queens and which dynasty they ruled in, and also their habits etc,) but beside learning to read hieroglyphs, I was also eager to learn about another side of this ancient world: their kitchen. I know that there are quite a few books with Egyptian recipes in it, but I wanted a good cookbook that would learn me more about the tastes, smells and cooking skills of the ancient Egyptians. And I found it!
Then suddenly I remembered a recipe I make quite often for some time already, and it's the most delicious ancient Egyptian spice blend I use for almost anything. Those who follow my food blog Dash of Nostalgia might remember my being abnormally ecstatic about the spice blend that I tasted in combination with roasted beets. Let me tell you, after I tasted that for the very first time ... I knew I could die, quite happily. Whenever I cook for friends and family I love to use my Dukkah, and people always want more and even ask me to make them some to take home. The smell and the taste is unlike anything else. Trust me on the fact that you should try it, and thank me later ;-)
The Egyptians ate it with their typical bread (which ruined their teeth), dipped it in olive oil and then in the Dukkah. But you can use this spice blend aswell on vegetables ( the beets .. oh!), salads, fish, meat and so forth.
- 1 cup nut blend (mine was pistachios, almonds and walnuts)
- 4 tablespoons sesame seeds
- 3 teaspoons coriander seeds
- 2 ½ teaspoons dried mint
- 2 teaspoons fennel seeds
- 2 teaspoons caraway seeds
- 2 teaspoons ground cumin
- 1 ½ teaspoon salt