I am absolutely in love with the aromatic bliss and flavorful ecstasy of Dukkah.
The Egyptian seed and spice blend is simply so heavenly, you’ll want it in and on everything.
Eggs, pasta, potatoes, rice, pizza, even savory oatmeal…roasted veggies, soft and hard cheeses alike…
I haven’t tried it on any fruit as of yet, but I’m envisioning something along the lines of plain Greek yogurt, or even homemade coconut milk yogurt, fresh figs and strawberries, and plenty of my coveted Dukkah.
For now…sweet potatoes and spinach it is.
Dukkah Spice Sweet Potatoes and Spinach
10 oz. cooked sweet potato, cubed
1 cup fresh baby spinach or 1/2 cup frozen and thawed
1 Tbs. coconut oil
3 heaping Tbs. Dukkah Spice
Mash together the sweet potato (while still warm), spinach (the warm potatoes will cook the spinach), and coconut oil until somewhat smooth. Fold in the Dukkah.
Top with extra pistachios and sesame seeds, if desired.
Serve with anything and everything!