Dukka Zaatar

A crossing of Levantine zaatar and Egyptian dukka: thyme, oregano and sumac for the herbal, sour side, roasted sesame seeds and hazelnuts for the nutty crunch, with coriander and cumin underneath. It has real texture, closer to a coarse crumb than a powder.

The result is earthy, tangy and subtly spiced, carrying both the herbal brightness of zaatar and the nutty warmth of dukka in one blend, with texture and depth in equal measure.

How to use it

Sprinkle it over flatbreads with olive oil, press it onto meat or fish as a crust, or scatter it over salads and roasted vegetables for a crunchy finish. It also goes well with hummus, yoghurt dips and warm bread. Technique tip: when crusting fish, brush the fillet with oil and press the mix on just before it goes in the oven. Sitting on wet fish for any length of time softens the hazelnuts and you lose the crunch entirely.

Details

Also known as

Za’atar Dukka Blend, Middle Eastern Nut and Herb Mix, Egyptian Zaatar Fusion, Dukkah Za’atar Mix, زعتر دقة