This Egyptian blend consists of toasted nuts, seeds, and coriander, cumin, fennel and other spices — cooks tend to modify it based on their personal tastes and what’s available. Dukkah means “to pound,” and the ingredients for it are traditionally crushed by hand in a mortar and pestle.
This fragrant seasoning is traditionally used to dip bread in (first in olive oil, then in dukkah), but it has many other applications in salads, soups, as a coating for fish or chicken, a garnish for avocado toast and more.
This seasoning is found on fewer than 1% of menus in American restaurants but, still, it has enjoyed a whopping 2,000+% increase in the past four years, according to studies by marketing research firm Datassential. Four percent of the population have tried it, often in fine-dining restaurants and operators in the Western U.S.
As always, click through the slideshow to learn more about this Flavor of the Week, including a menu idea.