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Rich, earthy dukkah—a blend of crushed, toasted hazelnuts and spices like cumin, coriander and sesame—is as much an all-purpose seasoning in Egypt as garam masala in India or five-spice powder in China. Villa Jerada's Dukkah is one of the freshest, most aromatic versions we've tried, with a fine texture that's perfect for mixing into dips or for sprinkling over food. The blend tastes prominently of cumin and coriander, with the hazelnuts adding a rich, sweet nuttiness and cayenne rounding out the dukkah with a touch of brightness.
Dukkah is eaten in Egypt from morning to night: Served alongside hard-boiled eggs, it's breakfast. With good olive oil and cheese on fresh bread, it's a snack. Sprinkled on roasted meat or vegetables, it's dinner. Try it as a spice rub for meats, or use dukkah to coat breaded cutlets for extra crunch, as we do in our Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Or keep it simple and mix with olive oil to make a dip for bread and crudités—Villa Jerada Dukkah tastes great with little embellishment.
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