Sometimes a special occasion rolls around and the thought of shopping for a gift feels entirely overwhelming. I know that because I’ve been there, and there are many people I love in my life with very particular tastes. I often turn toward a budget-friendly, reliably delicious, and homemade solution: Dukkah. A mix of toasted nuts, seeds, and spices that’s customizable to anyone’s preferences (and takes up minimal pantry space)—it’s a real treat. It’s also something that you can and should make to have in your own pantry for, well, frankly, every occasion.
As I see it, when you’re cooking for one—whether that’s for yourself, a family member, or a friend—it counts as an occasion, and there’s no reason not to make something so good that anyone would wish they could have it for themselves.
A dish that’s delightfully bright, creamy-crunchy, and highly satisfying—dukkah-crusted feta with fennel salad—will come together quite quickly when you’re able to make its components in advance. In this case, you could make a big batch of dukkah on a slow weekend morning and store it in the pantry for 2-3 weeks. Crust the feta and transfer it to a parchment-lined tray (covered with plastic wrap) that will fit in the freezer until you’re ready for shallow frying. Prepare tahini vinaigrette ahead and store it in the fridge—whenever you’re ready to eat, give it a quick shake or stir before tossing your salad together.
These ingredients will make all of your meals more exciting throughout the rest of the week, too. Sprinkle toasted slivered almonds over greek yogurt with fruit and honey for breakfast. Drizzle tahini over a loaded sweet potato for lunch. Use extra feta crumbles in rice bowls for dinner, or whip it up as a last-minute dip for crudités anytime.
I love Danish double cream feta, but in this case, crusting and frying a block of Greek feta works great—once it’s coated and fried, it will lose any sense of graininess. It’s worth cutting an orange into small segments for balanced bites, but it’s also true that you could peel a tangerine and toss entire wedges onto the plate. Taste and adjust your tahini vinaigrette to your preferences, and only add small amounts of water at a time until you’ve got a consistency you’re happy with. What’s most important here is to take a moment to make dukkah (while you’re at it, feel free to double or triple the amount this recipe calls for). Dukkah is a gift, whether to a friend or yourself!
Dukkah-Crusted Feta with Fennel Salad and Tahini Vinaigrette
With fennel, citrus, and fresh dill or mint alongside feta that’s simultaneously creamy and crunchy, this is the kind of salad that’s ideal for a midday lunch to keep you going, or a post-work dinner on the patio where you can unwind with flavors that soothe. Each component—dukkah, crusted feta, and vinaigrette—can be made ahead, and you won’t be hard pressed to find other purposes for all of them throughout the rest of the week.
REGENT SEVEN SEAS CRUISES
Cruise with me!
In the last couple of years, I’ve traveled from Hong Kong to Tokyo, from Buenos Aires to Antarctica, and from Barcelona to Madrid—all on a cruise ship. A Regent Seven Seas cruise ship, to be precise. Regent makes cruising effortless: beautiful rooms, all with balconies; spectacular service; plentiful and fresh food and drink. I’ll be on a Mediterranean voyage in November that I’d love for you to join me on—email us at members@bittmanproject.com to get on the list for details. View the itinerary here.
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