Ingredienti

Preparazione

Pistachio & hazelnut Dukka

Chop the hazelnuts and pistachios finely, or grind in a mortar. Roast them with the sesame seeds in a pre-heated oven at 160°C for 10-12 minutes.

Allow the nuts to cool off briefly, but mix with the spices while still warm. Allow the Dukka to cool off fully, and store in an airtight container.

The roasted nuts and spices of Arabic cuisine make Dukka a versatile spice mix. On fresh flatbread with olive oil, as a garnish for green salads or, like here, as a creative enhancement for the finest Swiss Raclette.

Za’atar

Roast the sesame in an oven at 160°C for 10-12 minutes. Then, leave to cool briefly, but mix with the spices while still warm. Sprinkle the seasoning mix with a few drops of olive oil, and mix well. Za’atar can be stored in an airtight container for several months.

Za’atar comes from Levantine cuisine and is made with hyssop, which our marjoram comes very close to. It is traditionally mixed with olive oil and spread onto flatbread before it is cooked. However, it is also ideal for the finest Swiss Raclette or for grilled meat.

Saveur de Provence

Mix all the spices, and grind them several times between the palms of the hands or in a mortar. This seasoning mix can be stored in an airtight container for several months

This seasoning mix is a combination of the tastiest herbs from Provence and three kinds of chili, adding fullness and fruitiness. It works well not only with raclette, but also with a fondue or for marinating meat and shellfish. Also ideal for a 3-minute egg.

«Bon appetit!»

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