I made my first ever batch of dukkah, a delicious toasted rub.

Dukkah! There are lots of variations out there for this nutty-flavored Middle Eastern “dry dip.” Some recipes call for almonds, macadamia nuts or pistachios. Or fennel seeds vs. sesame seeds. Or sea salt or no sea salt. Also the level of coarseness varies greatly from recipe to recipe.

I like the variations. It gives spice-making newbies like me the opportunity to explore and experiment without fear of screwing it up! Read More