Easy Homemade Dukkah

Dukkah (pronounced doo-kah) is a fragrant and roasted blend of nuts, seeds and spices that originates from Egypt. It is often served accompanied with olive oil and bread but also makes for a great coating for fish and meat, and as a seasoning to many recipes.

Selecting the Nuts, Seeds and Spices

There are many different variations on dukkah out there, although they all typically use a similar combination of seeds, nuts and spices. The great thing about dukkah is that all the ingredients are items you are likely to have in the pantry at home, and if not, they are readily available at the supermarket.

If possible, try to use fresh spices that have been stored in airtight containers. Overtime spices left sitting in the cupboard will start to lose flavor. Instead of buying pre-roasted nuts and seeds, try roasting the nuts and seeds just prior to using to allow for maximum flavor and fragrance.

In this recipe we use cashews and hazelnuts, but you could also try pistachios, walnuts or almonds as alternatives. Ground cumin could also be substituted in place of the cumin seeds.

Preparing the Hazelnuts

To start with, place the hazelnuts onto a tray lined with baking paper and then roast in a moderate oven for 10 minutes. Don’t stress if the skins come out a little dark, they will be removed shortly.

Once the hazelnuts have been removed from the oven, transfer them to a clean tea towel and cover for 10 minutes. After 10 minutes rub the hazelnuts in the towel to remove their skins.

Set the hazelnuts aside to cool completely while you continue with the next step.

Preparing the Cashews

Place the cashews onto a tray lined with baking paper, place them into a moderate oven and toast for 10 minutes.

Once the cashews have come out of the oven, set them aside to cool completely.

Preparing the Seeds

Place the cumin and sesame seeds into a small saucepan and place the pan over a medium heat. Toast the seeds for 3-5 minutes until toasted and fragrant. Set aside to cool.

Making the Dukkah

Place the hazelnuts and cashews into the bowl of a food processor. Pulse the nuts for about 30 seconds until chopped. Don’t stress if there are still bigger chunks of nuts present, we want a variety of sizes by the time we are finished.

Next, add in the sesame and cumin seeds. Pulse for an additional 15 seconds, until the desired texture has been achieved. Transfer the nut and seed mix to a large bowl and stir in the ground coriander, allspice and salt and pepper.

Don’t have a food processor at home? That’s ok, the nuts and seeds can also be crushed up using a mortar and pestle.

Transfer the dukkah to a sterilized jar and enjoy used in a variety of different recipes. Dukkah will keep in a jar at room temperature for 3-4 weeks.

Uses for Dukkah

Here are a few of my favorite ways to serve Dukkah:

• As a dip. The most common way that dukkah is served is accompanied with some fresh bread and some good quality olive oil. Dip the bread into the oil and then into the dukkah to coat. This can be a great appetizer.
• Over roast vegetables. Sprinkle some dukkah and oil over vegetables just prior to roasting. Try carrots, pumpkins brocolli, eggplant or zucchini for some suggested vegetables to roast.
• As a rub. Use the dukkah as a rub over your favorite meat, chicken or fish.
• In salads. Sprinkle a small amount on top of a salad to add an extra layer of texture and flavor.
• On a dip. Try sprinkling some dukkah on top of a dip such as hummus, baba ganoush or feta, ricotta and olive dip before serving.
• On avocado toast. Dress up a simple avocado toast with a sprinkling of dukkah on top

How do you like to use dukkah? Let us know in the comments below.