Dukkah
User Reviews
5
-
Prep Time
6 mins
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Cook Time
4 mins
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Total Time
10 mins
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Servings
8 12
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Cuisine
Middle Eastern, Egyptian
Dukkah
Description
This dukkah recipe begins by toasting raw hazelnuts and shelled pistachios in a skillet until aromatic. Sesame seeds and fennel seeds are added and toasted briefly to complement the nuts. The mixture is then transferred to a food processor and pulsed with ground coriander, ground cumin, and a portion of sea salt until coarsely chopped.
The texture is coarse and crunchy with a balance of nutty richness from the hazelnuts and pistachios, the sesame seed nuttiness, and the warm, slightly sweet spice flavors from the coriander and cumin. The fennel seeds add a mild licorice-like brightness.
Dukkah traditionally serves as a dip for bread paired with olive oil or may be sprinkled over salads, roasted vegetables, or meats to add texture and spiced complexity. This homemade blend allows control over salt and spice ratios.
Ingredients
- ½ cup hazelnuts raw
- ¼ cup pistachios raw shelled
- ¼ cup sesame seeds
- ¼ teaspoon fennel seeds
- 3/4 teaspoon ground coriander
- 3/4 teaspoon cumin ground
- ½ teaspoon salt sea salt
Instructions
- In a small skillet over medium heat, toast the hazelnuts and pistachios for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning.
- Transfer the nuts and seeds to a food processor and add the coriander, cumin, and ¼ teaspoon of the salt. Pulse until well chopped. Season to taste with more salt, if desired.
- See the blog post above for serving suggestions.
User Reviews
Overall Rating
5
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