Dukkah

“I don’t think I’ve ever had anything quite like this before and that’s a shame because this is really good.Dh positively loved it.We had leftovers so I sprinkled it over the next day’s chicken salad.Wonderful both ways.”

“Fantastic and just improves upon eating! I used pistachios and almond slices, toasted the nuts and seeds (not the thyme or salt/pepper) in a skillet on low for about 10 minutes shaking the pan frequently as you might for popcorn so nothing would burn. Just when the aroma was perfect, I let them cool in a single layer, then pulsed in my Magic Bullet, periodically removing the smallest pieces so it wouldn’t turn to complete powder as I continued to grind the larger nut pieces. Served with mini pitas broiled for just under a minute and olive oil, this was a real hit for us! With the Recipe #138110, it made for a light but satisfying meal. Thank you, Alan!”

“This is the most outstanding dukkah recipe I have ever tried, all the better because it is so simple and quick! I used hazelnuts and followed the recipe exactly – DH and I couldn’t stop eating it, this is truly a gem! Thanks for posting!”

“Ohhh I love this stuff!I used pistachios and served with a bottle of lime olive oil I recently bought on a wine trail. great stuff!”

“Barb, if I could give you a 10 I would. This was perfect, tasting just like the one we had on holidays. I used hazelnuts, and added nigella seeds, and it was great. Thanks for finding it for me”

“Relly nice with avocado oil as well, and kids like eating it cos they like dipping and eating too”