IT’S NOT EASY to classify dukkah. Most often, the Middle Eastern creation is described as a spice mix, but it can also contain nuts–usually hazelnuts and herbs, which are sometimes dry but sometimes fresh. Coriander cumin, sesame, and coriander seeds make up the base. The traditional dukkah dish is sweet. However, it doesn’t need to be.
It is believed to be from Ancient Egypt. dukkah is sprinkled all over the place, including eggs and labneh. Usually, it’s mixed with olive oil before being drizzled on grilled flatbread. The crunch and strong dose of flavor it imparts makes dukkah an ideal ingredient in desserts, too.
“Dukkah” translates from Arabic to “to pound,” but the key to doing it effectively is to avoid crushing too hard after you’ve put the ingredients together in the mortar or pestle. The texture of the mortar is a benefit.
I think this dukkah is sweet and perfect with yogurt, fruits tarts, cheeses that are mild pancakes, and French toast.
This recipe for stone fruits served with sweet dukkah is taken from the newest recipe book “Comfort and Joy” by Ravinder Bhogal, the chef of London’s Jikoni restaurant. The chef was born in Kenya to Indian parents and is now located in London; Bhogal easily moves between culinary horizons with a wide-ranging imagination; the dessert she serves is not different. Her dukkah is sweet enough and comes with an irresistible blend of pistachios and almonds, cardamom, pine nuts, cinnamon white sesame seeds, citrus zest, poppy seeds, and some honey. She enjoys a delicious accompaniment of honey-scented ice cream with orange blossoms. Vanilla ice cream is tasty here as well with a little orange blossom water or honey isn’t a bad idea If you’re feeling so.
This dukkah with a sweet flavor could be an essential ingredient within your kitchen. I like it in fruit tarts, yogurt and mild cheeses, pancakes, and French toast. In fall, I’ll mix some of it into the crisp part in an apple tart, or make it an addition to apple crisps, baked pears, or pumpkin.
Choose the stone fruit that is the most delicious right now, and also the most ripe fruit. If pomegranate arils are simple to locate, sprinkle them around to give color and additional flavor dimension. Dukkah can be prepared in upto a week ahead and stored in a jar within the refrigerator. Serve it with warm or room-temperature fruits. The freshness and crispness is awe-inspiring.
Charred Stone Fruit With Sweet Dukkah
Dukkah provides the texture and flavor of a simple dessert consisting of stones that have been cooked and charred, as well as Ice cream.
Total Time:20 minutes
- For the delicious dukkah:
- 1/3 cup pistachios
- 1/3 cup pine nuts 1/3 cup
- 1/3 cup toasted almonds roughly chopped
- 1 cup poppy seeds
- Two tablespoons of white sesame seeds
- Organic orange with a zest of one
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cardamom
- 2 tablespoons honey
- 1/8 teaspoon salt from the sea
- To serve:
- 2 pounds of stone fruit, including apricots and peaches
- 1 tablespoon olive oil mild
- 1 pint of ice cream, like vanilla or honey
- 1 pound of berries, like blackberries and raspberries
- Make the sweet dukkah. Preheat the oven to 350 degrees. On a parchment-paper-lined baking sheet, combine all dukkah ingredients and spread into an even layer, mixing as you go. Bake until toasty and nutty, 8 to 10 minutes. Allow to cool to room temperature in about 10 minutes. After cooling, roughly crush the dukkah with the mortar and pestle. The consistency should be a little smoky.
- Create the charred stone fruit Grill or grill pan till it is hot. Cut the stone fruit in half or large segments and then rub with olive oil. Char the cut side down for a couple of minutes until the caramelization has occurred. Turn the grill over and cook another minute or two until it is tender but not completely cooked.
- To serve To serve: Divide warm stone fruits across six plates of dessert. Serve an ice cream scoop for each dish. Scatter berries overtop. Add a generous dusting of dukkah sweet.