Maybe I missed something over the past ten years but I had to ask myself that question when I got this assignment. It turns out that since the publication of the Jerusalem Cookbook these spice mixtures are really making their way into the mainstream. This week’s Recipes for Health focuses on dukkah used in salads, as a fish dredge, for crudite as a dip and as a topping for poached eggs. It is quite delicious. Pictured here is the peanut dukkah. Give it a try.
