Maybe a few of you are wondering what the heck dukkah is? For the uniformed, dukkah is an Egyptian spice blend made from a combination of different nuts, spices and cumin. I find it quite delicious sprinkled on roasted vegetables and/or chicken (as pictured above) or even something as mundane as a topping for crackers or bread, spread with butter or almond butter. Toasted baguette would be amazing dipped in olive oil and then dipped in this too!
I find spices a gift from god! They can perk up even the most boring dishes (not that I find many foods boring). And, in addition to wonderful flavor, they bring a host of nutritional riches with them. Case in point, cumin being the main star of this delicacy. Although automatically associated with Indian curry dishes and Mexican food recipes, this seed lends itself to many other dishes. Not to be mistaken with caraway seeds - I think they are kinda cousins since they are both from the same plant family (along with parsley and dill) - the Umbelliferae. I know - that probably means nothing to you but I just had to tell you.
This is my adaptation of a Moroccan soup called Harira traditionally eaten during Ramadan, although it can be made throughout the year. There are, of course, many different variations; I love to put ground lamb in mine, along with chickpeas and other yummy vegetables and spiced with cinnamon, ginger, cumin, and turmeric. It has a lovely sunny glow to it - thanks to the turmeric, carrots and yellow peppers - which in the dark days of November, reminds me that there is still sun, somewhere! Plus, the wonderful spice flavors are sure to warm you inside and out.