The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 9, 2009
I made this and my parents became addicted! They made a huge batch and put it in decorative jars and gave it out at Christmas!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 19, 2009
Did not find this addictive at all, nobody did, and we love different, interesting food. It was the only thing that didnt get eaten up at a party full of tipsy hungry people. Sorry.
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Cooking Level: Expert

Living In: Powell River, British Columbia, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 10, 2009
This just did not work out for my husband & I. For all the trouble I went through to make it and hazelnuts are expensive here, he tasted it and said "hmm, yum, zatar." (zatar is a simple lebanese dish of thyme, sesame, sumac...etc.) Zatar is nothing impressive to a Lebanese person, LOL so any dish that he thinks is zatar & has expensive ingredients is not worth my effort or money. It saves well however, I had it for so long then took it to Lebanon to let my mother-in-law try my "home-made zatar"!! LOL
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 24, 2009
Tasty dry dip. I first came across Dukkah at a farmers market - then on a work project (used to work for a food consultant). I added a touch more salt (was using kosher salt) and stored the batch in the fridge. Tastes best after being stored for a day when the flavours have been allowed to mingle a bit.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 13, 2009
I must have done something wrong. This spice came out terribly. I'll try again.
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Cooking Level: Intermediate

Home Town: Naples, Campania, Italy
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 12, 2008
This stuff is amazing! I had to bring something to a dinner party honoring some young professional guests from Egypt, and this is the recipe I chose. It was confirmed "authentic" by the guests. (One gal said it was considered very healthy.) I made a double batch and brought home the portion that was left -- it stayed fresh for a couple months in a plastic airtight container. Hubby and I like it so much we had to make a new batch after it ran out! TRY THIS: Cut some fresh salmon into strips about 1" thick. Coat the salmon with dukkah and sauté in butter. YUM!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 14, 2008
My Egyptian husband didn't know what I was talking about when i told him about "dukkah" and described the recipe. After he smelled the spice mixed, he did suddenly recognize it as something he grew up sprinking over his eggs. It's pronounced "da'a" since Egyptians leave the k silent. Anyway, I personally hate black pepper and cumin so I'm not a big fan of this stuff, but it makes hubby happy.
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 13, 2008
yum.
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Cooking Level: Expert

Home Town: Kansas City, Kansas, USA
Living In: Bowie, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 12, 2008
Great taste, added 1/2 pepper like some other reviewers suggested. LOVE IT! I served this to some friends they ALL want the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 16, 2008
Very good. I did not use as much black pepper and am glad I didn't. I also used ground coriander and cumin because I had it on hand and didn't want to spend the money on seeds unless I really liked it. Next time I'll try it with the seeds and I bet I will like it even more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 16, 2008
This is a great recipe - everyone LOVED it. I had to make a few changes because I couldn't find cumin or coriander seeds - so I used coriander flakes and cumin powder. I also used 1/2 almonds, 1/2 hazelnuts. I don't know what the original recipe was meant to taste like but it was wonderful with my changes. Also, we like to dip the bread in balsamic vinegar and olive oil - its a great combination.
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Living In: Hamilton, Waikato, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 13, 2007
Very delicious! Add as topping on a salad with fresh, green lettuce, hard-boiled eggs, olive oil and lemon, and serve with turkish bread, for a sumptuous, vegetarian meal.
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Iza

Cooking Level: Intermediate

Home Town: Aarhus, Midtjylland, Denmark
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 29, 2006
A favorite with my family :-) Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste. Also, try Avocado oil to dip in to - a lovely alternative to EV Olive oil and is also a mono-unsaturated oil with no trans-fats (yes, really none!) I know it is expensive but it is worth it and you only have a small amount at a time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 22, 2006
GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh bread.) The only change I had to make was to replace the hazelnuts with toasted blanched almonds because I can't get hold of hazelnuts in any of my local supermarkets.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 4, 2006
I cut down on the pepper a litle when I make this. Hubby says it's weird, but I love it! The traditional way (bread & olive oil) is my favorite, but it's also a great coating for meat & fish, and good on salads.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA
Living In: San Marcos, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 23, 2006
This is a fabulous spice mixture! The warm spicy flavor of the cumin and coriander is wondrefully complimented by the cool heat of the black pepper. I simplified preparation by purchasing a bottle of toasted sesame seeds.
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Cooking Level: Expert

Home Town: Wethersfield, Connecticut, USA
Living In: Sparks, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 1, 2006
I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) and my guests gobbled it up! Very unique flavor, but not too bizarre for picky eaters. Whole coriander and cumin seed are easy to find and cheap at Indian markets. Will definitely make again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 31, 2006
This is a fabulous dip! My guests and I absolutely loved it and couldn't get enough of it! I bought the ground hazelnuts from the bulk food store and toasted them in a dry skillet; it worked out great and saved a bit of time.
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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada
Living In: Brockville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 13, 2005
Followed the recipe, but doubled the salt as I like my food salty. Very unusual taste at first, but then found we couldnt stop eating it. Makes a nice change to serve something exotic. Next time will double the recipe so we never run out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 7, 2005
Very yummy, have not tasted anything like it before. It is also really nice sprinkled on salads.
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