This is a pretty typical summer supper except for two things. 1. We used a few spice mixture called duqqa to flavor the garlic bread and it was a complete eye-opener. 2. We had a fabulous blueberry cobbler for dessert.
Tasha and Shannon brought us back the spice mixture from Australia this spring. Turns out, it’s an Egyptian mixture called duqqa (spelled dukkah here), and it has nuts, seeds and spices, including hazelnuts and coriander and a bunch of othet stuff like marjoram and cumin. It’s fabulous.
We cut a loaf of ciabattta in half:
Then toasted it on the grill:
Spread with olive oil, which T&S also brought back for us:
and then sprinkled with the duqqa:
Slice and serve with dinner:
And for dessert, blueberry cobbler! (Blueberry cobbler recipe here.)
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