Dukkah sticks

These days I am obsessively reading  Al-Jazeera and thinking more than ever about all these tragic yet exhilarating events unfolding in the Middle East.

According to my Egyptian friend Phoebe, dukkah was originally  a poor man’s snack, widespread in the Coptic community. People did not have much (still the case) and would eat bread on which they would sprinkle some dukkah for flavor.

It is a mixture of roasted nuts and spices, permeated by the flavor of coriander and cumin. Each family can make their own dukkah (from the verb duk, to knock); I came up with my own concoction today; you can make a bunch, as I did, and store it in the freezer for months.

INGREDIENTS: 24 breadsticks

  • 3/4 cup of sesame seeds, toasted in a 300F oven till golden-brown
  • 2 Tablespoons each of chopped pistachios and chopped pecans, preferably toasted
  • 2 Tablespoons coriander seeds, toasted (I used a small frying pan, and toasted them on the stove till fragrant)
  • 4 Allspice berries
  • 2 teaspoons of ground cumin
  • 1 teaspoon of salt
  • 1 teaspoon of red pepper flakes (or chili powder)
  • 1 Tablespoon of fennel seeds
  • The best olive oil, as needed
  • 1 can of refrigerated French bread dough

METHOD:

  1. Remove the bread dough from the package, and cut in 8 segments; set it aside.
  2. After toasting the coriander seeds, place them with the allspice berries, fennel seeds, chili flakes, and nuts in a coffee grinder and grind them up till chopped and powdery. (You may want to grind the nuts more coarsely than the spices).
  3. Place the sesame seeds, ground nuts and spices and salt in a small bowl; mix thoroughly with a fork and set aside.
  4. Take each segment of bread dough and flatten it with a rolling pin till it is about 8 inches long. Brush it with olive oil and sprinkle 2 teaspoons of dukkah on it. Using a pizza cutter, cut 3 pieces lengthwise; roll each piece on itself and place on a cookie sheet (either grease the cookie sheet or place a parchment paper on it).
  5. Bake in a preheated 375F oven for 15 minutes or until the breadsticks are golden-brown. Serve with a small dish of the best olive oil.

NOTE: You can make your own mix, which is fun; or if you want to buy a ready-made one, check out Allens Hill Farm, their dukkah is outstanding.

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33 Comments

  1. Posted February 24, 2011 at 8:48 pm | Permalink

    Joumana,
    Perfect snack! I bet it would go well with good humus or olive tapenade.
    I too am upset with the latest events in the Middle East. Enough of suffering. All I wish is peace and prosperity to everyone.
    Cheers,
    Heguiberto

  2. Posted February 24, 2011 at 10:26 pm | Permalink

    Like the idea of dukkah and the way you used it. I am going to try to making my own version of it.

  3. Posted February 25, 2011 at 12:50 am | Permalink

    This is a brilliant idea. You were the one to first introduce me to this Egyptian spice mix and I love it. I must try this on bread sticks. Thank you, Joumana!
    :)
    valerie

  4. Posted February 25, 2011 at 2:10 am | Permalink

    Bonjour Joumana, voilà un bien joli bâton sur lequel je m’ appuierai volontiers pour me diriger sur le chemin de la paix qui mène à ton apéritif où nous lèverons nos verres dans l’ espoir d’ une paix mondiale ( même si cela paraît utopiste ), bisous et passe une belle journée

  5. Posted February 25, 2011 at 2:40 am | Permalink

    This looks like a great snack. I’m a big fan of poor man’s foods from any region.
    Peace—V

    Leilee

  6. Posted February 25, 2011 at 3:24 am | Permalink

    Those would be perfect for the apperitive! Love dukkah.

    Cheers,

    Rosa

  7. Posted February 25, 2011 at 3:27 am | Permalink

    I love the idea of this, we would not be able to buy ready made French bread dough but I guess making your own would work just as well. Diane

  8. Posted February 25, 2011 at 4:25 am | Permalink

    Quite a prefect looking bread sticks,just need some dips to enjoy..yumm!

  9. Posted February 25, 2011 at 6:02 am | Permalink

    Never heard of dukkah before, sounds interesting for sure..

  10. Posted February 25, 2011 at 6:04 am | Permalink

    Looks fantastic, and gorgeous photos. We, too, are glued to Al-Jazeera as we witness history unfold in the most amazing way. Personal connections, such as you no doubt have, make it all the more poignant. My dad studied in Cairo; my husband is from Syria and we’re wondering (dare I say hoping) if the Syrians will be next to wake up…

  11. Posted February 25, 2011 at 6:23 am | Permalink

    Middle Eastern grissini… who knew! They look really yummy, I love the way the spices are incorporated inside of them.

  12. Posted February 25, 2011 at 6:51 am | Permalink

    Wow…this looks seriously delicious. I can only think it’s so fun to make..all the twisting of the dough. I am bookmarking this to try one of these days. Would make a great party food. Thanks very much for sharing.

  13. Posted February 25, 2011 at 6:55 am | Permalink

    Yes, the turn of events across the Middle East are tense & tragic. These gorgeous sticks make life a little easier Joumana. Love them. Time to make some Dukkah me thinks. Will have to make my own bread dough too…no such luxury of canned dough!

  14. Posted February 25, 2011 at 7:15 am | Permalink

    There is really a lot to worry about, and also a lot to hope for.
    I’ve always wanted to try and make dukkah, it is the right time to give it a go.

  15. Posted February 25, 2011 at 7:21 am | Permalink

    Very interesting spice mix.The dukkah sticks looks so inviting and I would love to munch a few with a piping hot cup of coffee

  16. Posted February 25, 2011 at 8:44 am | Permalink

    Hey Joumana! I just saw these on Foodgawker-they look delicious. Oh, and I’ve been thinking a lot about the turmoil in the world too. I wrote a bit about it in my last post. It’s all very disturbing…

  17. Posted February 25, 2011 at 9:05 am | Permalink

    What a clever way of using dukkah, this bread looks amazing.
    *kisses* HH

  18. Posted February 25, 2011 at 9:13 am | Permalink

    The thoughts of us here in Greece are with all the people who suffer the consequences of the abuse of power in the countries of Middle East and Northern Africa. I have visited a few of these countries and I saw with my own eyes the misery these people lived in. I think it is time for them to enjoy a more democratic and equal opportunities political system. I know this is a food blog but the events are so close to us plus we feel so much connected to all these countries we cannot possibly avoid to relate with them. Anyway, these sticks look perfect. We make such things here with puff pastry and with bread dough and put sesame all over them.

  19. Posted February 25, 2011 at 10:29 am | Permalink

    I love these kinds of savory bites, and it’s great to hear the history behind them. Also, nice to know these can be frozen for serving in the future.

  20. Posted February 25, 2011 at 12:08 pm | Permalink

    ces torsades sont bien parfumées et à croquer!!!j’aime beaucoup
    bonne journée

  21. Posted February 25, 2011 at 12:52 pm | Permalink

    A Moroccan cooking teacher turned me on to the wonders of dukkah. So great to liven up pita or any kind of bread. I know if I made these breadsticks that I would horde them all to myself, too. ;)

  22. Posted February 25, 2011 at 2:29 pm | Permalink

    The dukkahs look delicious. I can’t go wrong with this step by step. Thanks!

  23. Posted February 25, 2011 at 2:38 pm | Permalink

    I’m SO excited to see your dukkah recipe, Joumana. I was wondering where on earth I’d find such a thing here. :-)

  24. Posted February 25, 2011 at 3:29 pm | Permalink

    I love the symbolism behind this snack you’ve made…something everyone can enjoy if only we could remember that even if we fight over things…we are all still human, with basic needs and rights!

  25. Posted February 25, 2011 at 5:15 pm | Permalink

    Ils sont superbes pour un apéritif !
    Très bonne soirée en ce vendredi,
    Bisous, Doria

  26. Posted February 25, 2011 at 5:45 pm | Permalink

    This is something you could easily prepare and freeze as well. They’d bake from being frozen quite well, don’t you think?

  27. Joumana
    Posted February 25, 2011 at 6:01 pm | Permalink

    @John: sure, just like any read or roll.

  28. Posted February 25, 2011 at 6:10 pm | Permalink

    Joumana you recipes are so unique and inspiring I can’t wait to try them. Tomorrows breakfast is Dukkah sticks. I am thinking of sweeter version maybe with some nuts or cheese.

  29. Posted February 25, 2011 at 9:26 pm | Permalink

    Perfect use of the spice blend. Who doesn’t love breadsticks?!

  30. SYLVIA
    Posted February 26, 2011 at 1:36 am | Permalink

    These are a killer sticks, and a quick hunger stopper. Perfect designed for dipping, serve at parties and watch while they magically disappear before your eyes.

  31. Posted February 26, 2011 at 12:12 pm | Permalink

    I take it one simply dunks these in some good olive oil an snack? Here’s to life’s simple and delicious pleasures!

  32. Posted March 1, 2011 at 2:38 pm | Permalink

    I love dukkah! In fact, one of my favorite party plates is a carrot dip topped with EVOO and dukkah, it is fabulous! These sticks would be PERFECT for dipping into the carrot puree. I’ll have to make some soon and try. – S

  33. Posted June 7, 2011 at 9:34 pm | Permalink

    Your photos and recipes are great! We’d love for you to submit your stuff to dishfolio.com! :)

3 Trackbacks

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    [...] the dukkah recipe, click here. [Translate] « Bazin (Libya)  Print This [...]

  2. By Salad with goat cheese balls on March 9, 2011 at 6:02 pm

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  3. [...] le mélange de noix et d’épices. Mais Joumana l’utilise dans beaucoup de préparations (ici) ,(ici) (ici) et (ici). Je l’ai bien vite imitée en l’utilisant dans les panures de poulet ou de [...]

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