Comments on: chicken skewers with dukkah crust

By: don

don — Tue, 10 Mar 2009 15:37:11 +0000

Just found this – I wonder about it on top of bread before baking.
don

By: Kimby

Kimby — Sun, 22 Feb 2009 02:54:14 +0000

Hi! Just made this for the hubby and I tonight and it was delicious. He said that it was a great pairing of flavors. I didn’t have hazelnuts so I used pecans and forgot to pick up fennel seed at the store so I added extra mint. Turned out great but I’ll try it by the book next time. Made it with thighs because, like you, chicken breast is just tasteless in comparison. Me and the hubby thought these were the best brussel sprouts we’ve ever had! Simple but yummy…

By: Yael

Yael — Sun, 10 Aug 2008 16:21:03 +0000

I know this is old, and you probably won’t see it or respond to it, but just wanted to add that if my Egypt-born mother saw your dukkah (it is actually pronounced do’ah, as far as I know), she would probably make this weird little face she does when somebody messes with her childhood memories and say something derogatory about Americans. :) But mothers are like that.
I do like the idea of using it with meat – sounds like a fun variation.

By: Nina

Nina — Thu, 20 Sep 2007 16:00:38 +0000

I made the brussel sprouts twice this week. Twice. I hate brussel sprouts, but they looked so pretty at the farmers’ market… and then I found this recipe. I am a brussel sprout convert. Thanks! :)

By: Sean

Sean — Mon, 30 Jul 2007 10:22:30 +0000

This dish looks fantastic.

I e-mailed you this morning concerning two of your Donna Hay-inspired recipes. (Isn’t she great? Have loads of her books…anyway). My friend has a wine site called InterWined.com; he recently asked me to help with a new feature called ‘Blow the Bank’, where every Friday InterWined pairs one great dish with one great wine. I really like you site and your recipes and think that this dish would be a perfect choice. For an example of ‘Blow the Bank’, check out InterWined.com’s pairing of a dish courtesy of Rubber Slippers in Italy.

Anyway, I hope you get the e-mail and look forward to hearing from you.

By: Steph

Steph — Tue, 12 Dec 2006 03:17:19 +0000

Glad you’re all getting into the dukkah. It’s a staple in Australia, and surfaced around the time that “turkish bread” became popular here (rectangular light sourdough-style bread with very large air pockets; used in most cafes for sandwiches, paninis, and as an alternative to focaccia). We like to serve it in a small dipping bowl with olive oil on the side whenever bread is served. Dip the bread first in the olive oil, then into the dukkah and pop into le mouth. Yum! Note – I’ve had nightmare experiences trying to remove the skin from the hazelnuts; I would recommend buying them already skinned.

By: Sara

Sara — Sun, 10 Dec 2006 02:14:45 +0000

Hi Deb, I just started reading your blog a couple of weeks ago and I love it! Thanks for the dukkah idea. It’s delicious. I made it tonight and served it with pita and olive oil, much to the delight of my two-year-old, who had a little too much fun saying “dew-KUH…yummy” over and over until he fell asleep tonight.

By: Shelly

Shelly — Fri, 08 Dec 2006 02:18:40 +0000

My inner 7-year-old reminds me that I thought mom was trying to poison me when she made me brussel sprouts! That bitter taste is what did it. So when my inner 7-year-old grew up, I thought I’d try them again… nope, mom is STILL trying to poison me! lol

By: Cupcakes

Cupcakes — Fri, 08 Dec 2006 01:45:25 +0000

OK OK OK GOD JEEZE TWIST MY ARM PEOPLE.

Fine.. after reading all the glorious remarks about this dukkah stuff.. i shall too, give it a try…It better be as yummie as you’ve all said, or someones getting the bill for the spices.(im sure my grammar here was horrible.. its that whole 7 year old inner child thing kickin’ in)

oh i lol @ the ta daa dukkah chicken.. I think thats a total keeper.

By: Brilynn

Brilynn — Thu, 07 Dec 2006 23:22:07 +0000

I first had dukkah in Australia, it’s great stuff!