Duck Dukkah
I’m more than an arsonist than a chef when it comes to bbqing but I love the prep and leave the fire to the men in the household.
Dukkah is thought to have originated from ancient Egypt. It is a mixture of nuts, seeds and spices and was typically eaten with 'aash baladi', a form of flatbread. The bread was first dipped into oil and then into the nut mixture. The mixture became known as ‘dukkah’ from the Arabic dokka, meaning ‘coarsely ground’ or ‘pounded’. It was a good way in ancient times of adding protein, fat and flavour to a simple meal. It is still eaten today in this same traditional manner and its spicy and nutty flavours can add Middle Eastern pizzazz to meat, seafood and salads.
The jumble of spices often includes coriander, cumin and fennel seeds which are toasted with pistachios or hazelnuts, sesame seeds and mixed with dried mint and Aleppo pepper. There are no hard and fast rules about dukkah’s ingredients, since each cook favours their own version.
If you are also a bbq mare or the weather is inclement, the duck can be slowly cooked in the oven for 90 minutes at 160 degrees C.
The spiced duck is served on top of pita breads smothered in hummus flavoured with jalapeno, ottoman spice and sumac and scattered with dukkah, pomegranate and a refreshing mint yoghurt.
Duck Dukkah
I’m more than an arsonist than a chef when it comes to bbqing but I love the prep and leave the fire to the men in the household.
Dukkah is thought to have originated from ancient Egypt. It is a mixture of nuts, seeds and spices and was typically eaten with 'aash baladi', a form of flatbread. The bread was first dipped into oil and then into the nut mixture. The mixture became known as ‘dukkah’ from the Arabic dokka, meaning ‘coarsely ground’ or ‘pounded’. It was a good way in ancient times of adding protein, fat and flavour to a simple meal. It is still eaten today in this same traditional manner and its spicy and nutty flavours can add Middle Eastern pizzazz to meat, seafood and salads.
The jumble of spices often includes coriander, cumin and fennel seeds which are toasted with pistachios or hazelnuts, sesame seeds and mixed with dried mint and Aleppo pepper. There are no hard and fast rules about dukkah’s ingredients, since each cook favours their own version.
If you are also a bbq mare or the weather is inclement, the duck can be slowly cooked in the oven for 90 minutes at 160 degrees C.
The spiced duck is served on top of pita breads smothered in hummus flavoured with jalapeno, ottoman spice and sumac and scattered with dukkah, pomegranate and a refreshing mint yoghurt.
Open in Cookpad AppSteps
- 1
Dukkah: put the nuts, cumin, coriander and sesame seeds on a baking tray lined with parchment paper and dry roast for 12 minutes on 180 degrees C. Allow to cool. Add the mint leaves, chilli and salt and coarsely chop.
- 2
Marinade: zest half the lime and add to the juice from the whole lime to a blender with the garlic, salt, pepper, oil, honey and thyme leaves until smooth.
- 3
Duck: massage the legs with half the marinade and half (2 tbsps) of the dukkah. Cover and refrigerate for at least 1 hour. Either bbq the duck on a low heat or bake in the oven for 90 minutes at 160 degrees C.
- 4
Pita: whilst the duck is cooking, add the yeast, sugar and water in a jug and whisk to dissolve the yeast. Set aside for 5-10 minutes until it is frothy. Add the flour and salt and mix using a dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand. The dough will come together and become an elastic ball. Coat a large bowl with olive oil, cover with clingfilm and a kitchen towel and let it sit in a warm place for at least 20 minutes or until it doubles in size.
- 5
The dough will come together and become an elastic ball. Coat a large bowl with olive oil, cover with clingfilm and a kitchen towel and let it sit in a warm place for at least 20 minutes or until it doubles in size.
Take the dough out of the bowl and using a tiny amount of flour, split into 6 evenly sized balls around 140g each. Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow the dough to relax and become easier to shape.
- 6
Stretch each ball of pita into a 20cm diameter then press the dough firmly with fingertips to form dimples. Heat a non-sticking pan such as a tawa to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft.
- 7
Hummus: blend the jalapeños with the hummus, sumac and Ottamon spice.
- 8
Duck: Once the duck has rested, remove the bone and slice. Place a dollop of hummus on a pita, top with a few slices of duck, a tbsp of pomegranate seeds, sprinkling of dukka spice and a tablespoon of yoghurt and mint dressing.
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