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Dukkah can be sprinkled over scrambled eggs, a green salad or avocado toast. It can be a crunchy coating for fish, chicken or beef. I love to brush lamb chops with pomegranate molasses and coat them in dukkah before roasting. Dreamstime/TNS
I was introduced to dukkah, an Egyptian nut and spice blend, at a culinary conference years ago, and quickly became obsessed with this unique condiment and its warm spices. So much so that it’s become a pantry staple that finds its way into all kinds of dishes.
