Dukkah

Traditional Egyptian Blend: A Gastronomic and Nutritional Treasure

Reviving the culinary traditions of our ancestors, Dukkah has its roots in Egypt and translates literally to ‘ground.’ This exquisite mix of spices, nuts, and seeds is one of the oldest seasonings in the world. The enveloping aromas and crunchy texture combined with a spicy kick from the pepper.

In the version, you’ll also gain the energetic benefits of Ginseng and Milk Thistle. Traditionally, Dukkah is used on a piece of bread dipped in olive oil. Use it as a seasoning or snack, or experiment by putting it on sweet preparations like mousses, cookies, or ice creams to add depth to the taste.

How to Use Dukkah

Traditional method: Enjoy with good bread and olive oil (dip the bread in olive oil, then in Dukkah).

Use directly on salads, hummus, rice dishes, roasted vegetables, couscous, and more. It pairs well in baking and desserts, such as cookies, ice cream, or chocolates.

Recipe Idea: Beetroot Hummus

• 1 cup fermented beets (prepare according to instructions below)
• 1 cup cooked chickpeas
• 1 garlic clove
• 3 tablespoons olive oil
• 1 tablespoon miso
• 2 teaspoons Dukkah
• 1 tablespoon tahini

1. Slice the beets thinly and place them in a jar. Prepare a 2% brine (20 g of salt per liter of water) with a handful of fresh dill and pour the water over the beets. Let ferment at room temperature for 3-5 days.
2. Combine the fermented beets, cooked chickpeas, garlic, olive oil, tahini, and miso in a blender. Process until you achieve a creamy and colorful mixture.
3. Finish with a sprinkle of Dukkah and a drizzle of olive oil.