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How to Cook with Dukkah by Tasting Table

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What's Dukkah?

Egyptian condiment consisting of a mixture of herbsnuts (usually hazelnut), and spices. It is typically used as a dip with bread [2] or fresh vegetables for an hors d'œuvre.[3] Pre-made versions of duqqa can be bought in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper which are sold in paper cones.[4] The packaged variety is found in markets that is composed of parched wheat flour mixed with cuminand caraway.[5]

The word is derived from the Arabic for "to pound"[6] [7] since the mixture of spices and nuts are pounded together after being dry roasted to a texture that is neither powdered nor paste-like. The actual composition of the spice mix can vary from family to family,[8]vendor to vendor though there are common ingredients, such as sesamecoriandercumin, salt and pepper.

I've never prepared or used it but I'm looking to liven up my fishes.

Ooh! What kind of fish?

Whatever's at the market: snapper, mackerel, sheepshead, any ideas?


To me there isn't much point in buying Tilapia as it's one of two aquaculture species that can survive entirely on corn -- and generally does -- and so has a very unhealthy omega 6 profile. 

I was unaware of that. Okay then back to wild fish. 

Thank you for that link, Geege!

But wild blue tilapia is okay, right?

Way better than salmon and tuna.

If it's wild it should be fine.  Same thing goes for catfish, which is the one one that can survive on a corn only diet. 

Then wild fish is the key. If it's not wild, it's not worth eating. 

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