Dukkah by post


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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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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