Dukkah is an Egyptian blend of spices and nuts that makes for an excellent condiment on salads or sprinkled over yogurt in place of granola. We asked Mirna Attar, head chef at Ya Hala and the deli counter at World Foods, to share her take on this delicious mix using our new Black Lime Salt, a collaboration with Burlap & Barrel. The smoky citrus notes of the ground black lime complement the sumac found in the zaatar mix, but you can use plain kosher salt if that is what you have on hand.
Makes 2 ½ cups
- 1 cup Halabi zaatar (available at Word Foods or see below to make your own mix)
- ½ cup white sesame seeds
- ¼ cup black caraway seeds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup Jacobsen Salt Co. Black Lime Salt
In a large skillet over medium heat, toast the sesame, caraway, pumpkin and sunflower seeds until they turn a nice, golden brown and smell fragrant. You may need to work in batches depending on the size of your skillet. Mix the toasted seeds with the zaatar and serve or store in an airtight jar in a cool place for about a month.
We love to add 2 tablespoons of olive oil to 2 tablespoons of dukkah and use it as a dip for flatbread or pita.
To make your own zaatar, combine 1/4 each of sumac, dry thyme, roasted sesame seeds and oregano in a small bowl or large jar. Add 2 tablespoons of kosher salt or black lime salt and mix until thoroughly combined. This makes the one cup needed for the recipe or can be stored in an airtight container in a cool place for up to one month.