Smoked Dukkah

Smoked Dukkah offers a smoky and slightly bitter Mama Ram interpretation of dukkah, the Egyptian cuisine's blend of coarsely ground nuts, seeds, and spices.

Roasted hazelnuts and sesame seeds create the nutty flavor and crunchy texture of the blend. Coriander adds a light citrusy and refreshing aroma, while cumin provides a warmer, drier, and earthier body. The sharpness of black pepper and the smoky warmth of smoked chili peppers complete the mix.

The smoky aroma doesn't overpower the other ingredients; it creates a dark background that deepens the flavor of the roasted nuts and spices. The bitterness is noticeable but not aggressive.

Smoked Dukkah is not a fine, homogeneous spice blend. Thanks to its large and small particles, it remains visible on the food and gives each bite a different texture.

• Hazelnuts: Form the roasted, nutty, and slightly sweet backbone of the blend.
• Sesame seeds: Complement the roasted character of hazelnuts; they give them a crisp and earthy texture.
• Coriander: With its slightly citrusy and refreshing aroma, it enhances intense flavors.
• Cumin: Provides a warm, dry, and earthy depth.
• Black pepper: Provides a balanced sharpness and a warm finish.
• Smoked Chili Pepper: Adds a smoky aroma, color, and controlled spiciness to the blend.
• Sea salt: Enhances the flavor of nuts and spices.

Smoked Dukkah first reveals the nutty flavor of roasted hazelnuts and sesame, followed by the spicy body of cumin and coriander. It finishes with a smoky, slightly bitter, and long-lasting warmth.

• Bread and Olive Oil: You can serve the bread by first dipping it in olive oil, then in Smoked Dukkah.
• Labneh, Hummus, and Yogurt-Based Appetizers: These can be sprinkled on top during serving to add a crispy texture to creamy dishes.
• Egg Recipes: Can be used on boiled eggs, scrambled eggs, omelets, and menemen (Turkish scrambled eggs with vegetables).
• Roasted Vegetables: Adds a smoky layer to cauliflower, potatoes, carrots, pumpkin, eggplant, and zucchini.
• Salad and Grain Bowls: Can be used as a finishing touch in bowls for green salads, couscous, bulgur, lentils, and chickpeas.
• Soups: It can be sprinkled over pumpkin, lentil, tomato, and roasted vegetable soups.
• Meat, Chicken, and Fish: Can be used as a crispy coating or serving condiment on grilled or baked goods.
• Snacks: Can be added to popcorn, roasted chickpeas, and nut mixes.

For a single serving of eggs, appetizers, salads, or soups , 1–2 teaspoons are sufficient. For baked vegetables or proteins, you can start with 1–2 tablespoons for every 500g of ingredients .

Because the mixture contains sea salt, taste the dish before adding extra salt. Since nuts, sesame seeds, and spices can burn if left at high heat for too long, add them to vegetables during the last 5–10 minutes of cooking or sprinkle them on just before serving. If using as a coating on meat or fish, avoid direct flame and very high heat.