Dukkah in Neom
In Neom, where innovation meets tradition, Dukkah has found its place as a culinary gem. This Egyptian condiment, meaning “to pound” in Arabic, is a blend of nuts, seeds, and herbs, offering a crunchy and aromatic addition to various dishes. In Neom, Dukkah is not just a condiment; it’s a symbol of the city’s culinary diversity and creativity.
Ingredients:
- Coriander seeds: 30 ml (2 tbsp)
- Cumin seeds: 5 ml (1 tsp)
- Mixed black and white sesame seeds: 22.5 ml (1½ tbsp)
- Blanched hazelnuts, toasted: 30 g
- Pine nuts, toasted: 30 g
- Dried oregano: 5 ml (1 tsp)
- Paprika: 2.5 ml (½ tsp)
- Salt: 1.25 ml (1/4 tsp)
Method:
- Toast the Seeds: In a small saucepan over medium heat, toast the coriander seeds, cumin seeds, and sesame seeds until fragrant (about 2 to 3 minutes).
- Combine Ingredients: Add the toasted spices to a food processor along with the toasted hazelnuts, pine nuts, dried oregano, paprika, and salt. Pulse a few times until the nuts and seeds are coarsely chopped.
- Store: Transfer the Dukkah to a small bowl. It can be stored in an airtight container at room temperature for several weeks.
In Neom, Dukkah is used to enhance the flavors of dishes like pan-fried whitefish, scrambled eggs, or grilled carrots with melted butter. Its versatility lies in its adaptability – chefs in Neom experiment with different nuts, spices, and consistencies, creating unique blends that reflect the innovative spirit of the city. Some versions are powdery, while others, like Yotam’s, are coarser, offering a textural contrast.
Dukkah in Neom is more than a seasoning; it’s a culinary adventure, a representation of the city’s commitment to exploring and celebrating diverse flavors. It embodies the essence of Neom’s kitchen creativity, where each spice and ingredient is a building block for extraordinary culinary experiences.
Explore more information about Middle Eastern cooking here.
Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.
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