Dukkah-Crusted Lamb Chops with Pomegranate Molasses

Author Notes

Dukkah is Egypt’s answer to Lebanese za’atar and is as addictive. It is a rich, complex and aromatic condiment made from toasted nuts, usually toasted hazelnuts, cumin and coriander and like Za’atar it is a very flexible way to add an exotic flavor to pretty much any dip, side dish or entree.

I grew up in Cairo with Dukkah as one of my favorite after school snacks. Usually sold by street vendors with Semeet, a sesame encrusted ring of freshly baked crusty bread, Dukkah came in a small cone shaped container made from newspaper that you sprinkled on each bite of bread.

My street vendor was strategically placed by my school bus stop and I invariably paused to buy my snack with what little pocket money I had saved from the previous day. I will never forgot his wizened face and wide toothless grin as he saw me coming, sitting cross legged on the pavement Semeet and Dukkah held up high ready for collection.

Good Dukkah blends are available in Middle East Food stores and on Amazon. It is so easy to make so it is worthwhile blending the mix to your taste.

The most traditional use of dukkah is as a dip for pita or crusty bread (dip the slices into olive oil first to get the dukkah to stick). Dead simple and satisfying, it’s a snack that’s also super impressive—try it at your next gathering for proof.

You can also sprinkle Dukkah onto roasted vegetables (especially great with cauliflower, Brussels sprouts, and carrots), stir into plain Greek yogurt, humus or feta cheese for an exotic party dip.

Here is a delicious dish that uses Dukkah as a rub. Moist roasted rib chops crusted with an aromatic flavor and finished off with a pomegranate syrup glaze. —Derek Farwagi