Dukkah by post

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers’ Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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4 Responses

  1. Shani says:

    Yay! So delicious………I’ve linked to your recipe from my blog :)http://www.food.org.au/delicious-dukkah/

  2. Caroline says:

    Thanks Shani – always good to hear from a fellow dukkah devotee!

  3. Shaun says:

    Hi Caroline,I’m so glad that you too love Claudia Roden. Thank you so much for the kind words you said about my Egyptian meal that was pulled together from her book “The New Book of Middle Eastern Food” (the photos are now on my blog).When I was back in NZ recently, everyone was eating dukkah. I had never heard of it before, but I loved it. Everyone served it with unfiltered extra virgin olive oil. I am keen to try it with argan oil, but it is frightfully expensive here in the US…but I’m sure the enjoyment I will get from it will make me all but forget the cost of purchasing the oil.Did you ever try kumaras in NZ? I miss them 🙁

  4. Caroline says:

    I’ll be sure to check out those photos, Shaun – that sounded like a fantastic meal!Argan oil is delicious. I’ve only been using it for the dukkah and as a dressing for green leaves all along but the other night I poured some over warm potatoes for a salad and it was gorgeous. I have a soup recipe from the Moro cookbook that uses argan oil, drizzled over the top, so I must try that out before my own bottle gets all used up or ther will have to be another trip back to Morocco to stock up again…I can’t mention kumara around here – the Boyfriend gets too homesick. We’ve been eating other kinds of sweet potato but they’re not as good as kumara at all. I’m looking forward to going back to NZ for a couple of weeks in January – I’m not sure if it will be kumara season but I’m sure we’ll manage to find them somewhere!

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