Dukka of Earl & Recipe Review: Roasted Tomatoes and Lentils w/Dukka-Crumbled Eggs

“Yeah, I
Oh, I’m gonna love you
Oh-oh
Nothing can stop me, now “

That’s exactly how I feel about a dukka. And until Saturday I didn’t know what a dukka was.  But oh, now that I do, nothing can stop me from loving it!

A dukka (also spelled duqqa or dakka) is an Egyptian mixture of herbs, nuts and spices.  The word ‘dukka’ comes from the Arabic for “to pound” because the herbs, nuts and spices are dry roasted and then pounded together.  There are many different variations of dukka – using different combinations of herbs, nuts and spices.

Since Saturday night, when Jeff and I made a wonderful recipe from Serious Eats, I’ve been dreaming about the many ways to incorporate a dukka into my recipes….look out world!

The recipe is entitled “Roasted Tomatoes and Lentils with Dukka-Crumbled Eggs” and it produced a wonderfully satisfying dinner that was packed with flavors and offered many textures.

The dish is divided into four components – the lentils, the roasted tomatoes, the soft cooked eggs, and the dukka.  Then the components are layered one upon another with a delicious result.

Here are some pics of the finished product:

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The recipe for the dukka we made is as follows:

1/2 cup hazelnuts (skins on)
1/3 cup sesame seeds
1 Tbsp. sunflower seeds
3 Tbsp. coriander seeds
1 Tbsp. peppercorns
1 1/2 Tbsp. cumin seeds
1 tsp. ground paprika
1/2 Tbsp. sea salt flakes

  1. Put the hazelnuts in a dry skillet and toast over high heat until they smell roasted – be careful not to burn, which can happen very quickly.  Transfer them to a plate to cool.
  2. Put the sesame seeds into the dry skillet and toast until golden.  Transfer to the plate to cool.
  3. Put the sunflower seeds into the dry skillet and toast until golden.  Transfer to the plate to cool.
  4. Crush the hazelnuts in a mortar until coarsely ground (you do not want this to turn into a paste). Transfer to a bowl.
  5. Roughly crush the sesame seeds and sunflower seeds and add them to the hazelnuts.
  6. Toast the coriander seeds until they smell toasted and crush them roughly.
  7. Repeat with the peppercorns.
  8. Repeat with the cumin seeds.
  9. To the bowl with the nuts, add the seeds, toasted spices, paprika and salt.
  10. Mix well.
  11. Store in an airtight container until needed.

To get the recipe for the Roasted Tomatoes and Lentils with Dukka-Crumbled Eggs visit Serious Eats.

I’d give this recipe 4 1/2 M’s out of 5!

4 and one half ms

The instructions were easy to follow, the outcome was fantastic and it’s a great option for a Meatless Monday.  The only thing that would make me reluctant to recommend this recipe to others is that I think having four components could be intimidating. But I want you to know, the recipe was not difficult and it was well worth the time spent!

Before we made dinner on Saturday, Jeff and I took a drive in the country to get some local produce, to take in the sights and to spend some uninterrupted time together.  I took some photos along the way.  I hope you enjoy them!

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