You don’t have to be a vegetarian to enjoy Dakka or Duqqa, an Egyptian side dish consisting of crushed nuts, herbs and spices. There are many variations to this lovely side dish, but this particular recipe comes from The Union Square Cafe, courtesy of our good friend, Ginger B., who had the could sense to ask for it during a recent visit to USD. It makes a lovely house-warming dish and is best served at room temperature with slices of bread or warmed pita bread. Some of our friends will often use it to raise the taste profile of a grilled skinless chicken breast or farm-raised tilapia or catfish. Even vegetarians are surprised that vegetables taste better when dipped in Duqqa.
Duqqa from Union Square Cafe
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 2 cups toasted pistachios
- 2 tsp salt
- 1/4 cup lemon juice
- 1/2 tsp black pepper
- 2 tsp ground fennel seed
- 2 tsp ground coriander seed
- 2 cups extra virgin olive oil
- 1 tsp chopped oregano
- 2 tsp chopped rosemary
- Roast the pistachios, pumpkin seeds, and sunflower seeds separately. Lightly grind the pumpkin and sunflower seeds in a food processor.
- Crush the pistachios with the side of a knife or a rolling pin and mix with the seeds.
- Dissolve the salt in the lemon juice and toss with the nut mix.
- Then toss the nut mixture with the fennel, coriander, and black pepper. Set aside.
- Heat the oil in a pan until just hot to the touch. Add the oregano and rosemary and stir til you hear it crackle.
- Immediately pour the oil over the nuts and mix evenly.
- Let the Duqqa cool to room temperature, then the wrap tightly and refrigerate.
- When serving allow the mixture to come to room temperature.
Used occasionally, this mixture should last three months or so.