Chef Joe Bachman’s Vegan King Oyster Mushroom “Chicken Wings”
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
Go Back
CROSSING BORDERS THROUGH SPICES AND A DUKKAH RECIPE
DUKKAH
by Aya Mohamed, Chef de Cuisine
Spices.
Daring.
Enticing your palette.
Enhancing your dishes.
Crossing borders.
Their versatility is immeasurable, so many different blends, layers of complexity, a delightful explosion.
Spices, in its simplicity, tell an old tale, through history, through time, and through the innate ability to create a memory.
Today’s blend, Dukkah!
Pronounced : Dooq-kah
A great use of your pantry’s last sprinkle of spices, herbs and nuts, lingering in the bottom of their jars.
Nuts like almonds, hazelnuts and pistachios, add great creaminess and nuttiness, let alone some protein, and toasting it with some cumin, coriander, and fennel seeds to start a great base to any dukkah.
In the souks of Egypt, no two blends are the same. Everyone has their unique ratio, and like your favorite hairdresser, you are faithful to your dukkah vendor. Because only they make it that way.
My favorite thing about dukkah is you can always build on to it. It’s never too much. It’s so versatile, can go on practically anything.
In its simplest of offerings , in a shared table experience, with some bread, oil and a plate of dukkah. Tear, dip and coat, and let the textures and spices satiate your appetite.
Or crust it on some chicken, or top it on some labneh or yogurt for some added bold flavors and textures.
Here’s my own blend that I have found myself searching for more bread to finish my endless batch.
INGREDIENTS
PROCEDURE
Seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp anise seeds
- 1 tbsp sesame seeds
Spices
- 1 tsp cayenne or aleppo pepper
- 1 tsp sumac
- 1 tsp salt
Nuts
- 2 tbsp almonds
- 2 tbsp pistachios
- 1 tbsp hazelnuts
- 1 tbsp walnuts
In a dry skillet, over medium heat, toast nuts until fragrant and oils begin to show. Add to a food processor.
In the same pan, toast seeds until fragrant and add into processor with nuts. Pulse until mixture is coarse. Add in your spices and pulse for a few more seconds.
Taste to adjust seasoning , place in an airtight jar for storage and enjoy!
More Recipes
Chef Solanki Roy’s Vegetable Millet Kichdi
The United Nations declared 2023 International Year of Millets (IYM 2023). Millets have high nutritive value, are gluten free and have low glycemic index. Even though
Chef Alan Hepner’s Veggie & Lentil Burger
Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps
Chefs’ Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Chef Solanki Roy’s Gazpacho Recipe
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
Chef David Thomas’ Heirloom Tomato and Watermelon Salad
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
Chef David’s BBQ Chicken Skewers
Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
Chef Joe Bachman’s Grilled Corn & Tomato Panzanella Salad
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
