I’ve always been a very obedient student. When I took on this journey to learn all about Middle Eastern food, I knew I’d follow directions. Unlike everything else that I ever cook–ever–I’ve been going by recipes and formulas from Yotam Ottolenghi, Claudia Roden, Louisa Shafia so far. You can’t break the rules ’til you know them.
Yet I believe that cooking, like life, is about a billion times more fun when you get to break rules. Small rebellions. And dukkah, though a new-to-me Middle Eastern condiment, asks for you to break the mold and make the mixture your own from the moment you open any recipe, because customizing to your tastes is part of the recipe. Dukkah suits me.
The mix contains nuts and seeds, toasted until fragrant and then ground together in a food processor or mortar and pestle. I first ate, then made, Ana Sortun’s version from her cookbook, Spice. I love the crunchiness. It’s addictive.