My first introduction to dukkah was in South Africa, back in 2007. Did I ever tell you that my husband is from there? Yes, he hails from the land of lions and wildebeest (bet you didn’t know how to spell that). Anyway, we were grabbing a bite at a local restaurant where they served us dukkah, bread and olive oil as a prelude to our meal. At the time, I had absolutely no clue what it was but quickly learned that this complimentary nibble was quite common throughout the country.
So what is dukkah, exactly?
- 1 c. whole almonds
- ¼ c. fennel seeds
- ¼ c. coriander seeds
- ½ c. sesame seeds
- 1-2 tbsp. poppy seeds
- 150g active, fed starter
- 350g water, preferably filtered
- 500g bread flour (not all purpose)
- 10g fine sea salt
- fine ground cornmeal, for dusting