Cocina del Mundo Herbs & Spices

Opening your eyes to the worlds kitchen!

Traditionally added to pureed chickpea or ground dried chickpeas.  Best with olive oil.  Use in hummus, to dip with bread; as a rub on meat, and vegetables.  Contains ground peanuts.  Dukkau (pron. Dook - ah)

Dukkau-Egyptian Spice

Foods to eat with Dukkau:

Apples, avocado, beans of all sorts, beef, breads, carrots, cheese, chili, cucumbers, eggplant, eggs, fruit, greens, lamb, onions, pasta, peas, pork, potato, sweet potato, pumpkin, rabbit, rice, salads, salmon, seafood, soups, stews, spinach, squash, stuffing, tomatoes, vegetables.

 

Add to rehydrated chickpeas or dried roasted chick peas for the true spice, best with olive oil.

1 30 oz can chickpeas drained and rinsed.

1 cup olive oil or vegetable stock

Puree in food processor until smooth.  Add 1 T. lime juice and 1-2 T. spice.  Pulse until mixed.  Garnish with fresh chopped cilantro.

-Sauté  spice with vegetables and olive oil, or bake.  Rub on Chicken or seafood.

 

 

Dukkau-Egyptian Spice

What's Dukkau? It's a dish that originated in the middle east. It's a

mixture that I can tell you best resembles bird seed. All you do is take a cube of bread, dip it in extra virgin olive oil and then dip the wet end into the Dukkau. Coriander, cumin, and sesame is the first thing you notice, followed by the ground peanuts.  Traditional Dukkau is added to roasted, dried, ground chick peas.  I like to by a can of chick peas to puree with olive oil and the Dukkau spice.  This mixture is basically Egyptian hummus!

To contact us:

Work cell 319-541-9566

If for any reason you have problems with the web site please notify me immediately!  I encourage comments or suggestions.