Dukkah

Dukkah is a condiment often served with bread in its native Egypt, but we love it on salads, roasted vegetables (especially winter squash), and hummus.

 

Dried black lime, known as loomi or limu omani, are dried whole limes used to add a bright, sour flavor to many Middle Eastern (especially Persian) dishes. They can be found whole or ground. Whole dried limes keep for much longer than ground. To grind dried limes into a powder, crush them with the side of a knife, pick out and discard the seeds, and grind them in a spice grinder.

 

Dukkah               

                                              

About 1¼ cups

                                    

Place a large skillet over medium heat. When hot, add and roast, stirring frequently, until browned:                

½ cup hazelnuts, pistachios, almonds, walnuts, cashews, or a combination

Transfer the nuts to a food processor and let cool slightly. Add to the skillet:                         

¼ cup sesame seeds

¼ cup coriander seeds

2 tablespoons cumin seeds

(1 teaspoon ajwain or fennel seeds)

Toast, stirring frequently, until fragrant and the seeds begin to make popping sounds. Transfer to the food processor and let cool for 5 minutes. Add to the food processor:

2 teaspoons dried thyme or marjoram 

1 teaspoon dried oregano

(1 teaspoon dried mint)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes

(½ teaspoon dried black lime or sumac)

Pulse until the mixture is ground to the consistency of coarse bread crumbs. Do not process to a powder; it should have some texture. 

 

 

 

 

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

 

On Sale November 12, 2019

Hardcover

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