written by Hillary Wickline, marketing coordinator
There’s a new trend in town and it goes by the name of dukkah.
Literally meaning “to pound” in Arabic, dukkah, an exotic spice blend of roasted nuts, herbs, and spices, is a staple in Egyptian cuisine due to its ease of travel and satisfying taste. Dukkah recipes vary per region and family and Hoda’s family is no different.
Growing up in Cairo, Hoda learned to cook traditional Egyptian cuisine from her grandmother. She eventually began a career in finance but her love for cooking and baking never subsided.
Hoda relocated to the United States with her husband, who was pursuing his advanced degrees in mathematics and statistics. As a wife and working mother, Hoda often cooked Egyptian cuisine for a taste of home and sense of culture for her two children.
As her recipes expanded, so did her audience. Hoda’s friends and extended family constantly raved about her cooking and encouraged her to sell her products. Hoda humbly accepted the compliments but remained focused on her career in finance.
Coinciding with Hoda’s move to the United States, dukkah was becoming popular in countries like Australia, New Zealand, and quickly spreading to the west coast. Hoda jumped on the opportunity, as she had her grandmother’s traditional – and delicious – dukkah recipe.
Hoda officially founded Nanna’s Secret in 2013. Nanna’s Secret dukkah is locally made with slow roasted nuts and can be used in a number of dishes. Traditionally, dukkah is eaten with olive oil and bread, but dukkah goes well sprinkled over salads, pasta, omelettes, or as a crust for chicken or fish.
Nanna’s Secret dukkah can be found in the Co-op’s grocery department and comes in four delicious flavors, original almond, zesty almond with sumac and lemon, spicy almond with chipotle pepper and smoked paprika, and sesame dukkah with no nuts.
2 pita breads
2-3 tablespoons extra virgin olive oil
2 tablespoons dukkah (for best results, use a coffee grinder or blender and pulse the dukkah for a finer texture)
Dash of salt if desired
1. Heat oven to 375 degrees
2. Separate the bread’s top from the bottom
3. Arrange the bread inside part up in a shallow baking sheet (lightly greased with olive oil)
4. Brush the bread with the olive oil
5. Sprinkle the dukkah evenly and shake a little salt over the bread.
6. Either leave it as is or with kitchen sheers cut pita into wedges and bake for 5-7 minutes depending on the thickness of the bread
Ingredients (Serves 4)
2 large boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon Dijon mustard
1 teaspoon finely chopped sage
1 tablespoon olive oil
1/4 cup of Nanna’s Secret dukkah
1. Preheat oven to 425 degrees F.
2. Butterfly the chicken breasts and cut into 1-inch strips.
3. On a large plate, combine the flour, salt, and pepper. In a bowl, combine the buttermilk, mustard, and sage. Prepare your baking sheet by covering with parchment paper and rubbing the olive oil on top so that it’s completely coated.
4. Place the chicken strips in the flour until they are completely coated. Shake off any excess flour.
5. Give the chicken a dip in the buttermilk mixture.
6. Roll the chicken in the Nanna’s Secret dukkah so that it’s evenly coated.
7. Arrange the strips on the prepared baking pan. Bake for 15 minutes. Flip the chicken strips and bake for another 10 minutes. Serve immediately.
Nanna’s Secret, a locally made and authentic Egyptian dukkah, provides the perfect pairing for bread and olive oil and adds an all around kick to your favorite recipes. For more information and for a full product list, visit www.nannassecret.com