Egyptian Dukkah Recipe

Name: Egyptian Dukkah Recipe
Prep time: 5 min
Cook time: 5 min
Yield: 8 serving
Ingredients: 1/2 cup hazelnuts; 3 tbsp almonds; 4 tbsp white sesame seeds; 3 tbsp shelled pistachios; 1 tbsp fennel seeds; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cayenne pepper; kosher salt

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4.9

264 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
8
Calories
961 kcal
Course
Condiments
Cuisine
Egyptian

Egyptian Dukkah Recipe

Frida Fisher

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Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.

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Ingredients

Servings

1/2 cup hazelnuts
3 tbsp almonds
4 tbsp white sesame seeds
3 tbsp shelled pistachios
1 tbsp fennel seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
kosher salt

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Instructions

Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

Notes

Yield: This recipe makes just over 1 cup of dukkah.
Storage: Store dukkah in a tight-lid mason jar for up to 2 weeks.

Nutrition Information

Show Details

Calories 96.1kcal (5%) Carbohydrates 3.7g (1%) Protein 2.8g (6%) Saturated Fat 0.8g (4%) Sodium 1.7mg (0%) Potassium 113.3mg (3%) Fiber 2g (8%) Vitamin A 46.8IU (1%) Vitamin C 0.6mg (1%) Calcium 70.3mg (7%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 961 kcal

% Daily Value*

Calories	96.1kcal	5%
Carbohydrates	3.7g	1%
Protein	2.8g	6%
Saturated Fat	0.8g	4%
Sodium	1.7mg	0%
Potassium	113.3mg	2%
Fiber	2g	8%
Vitamin A	46.8IU	1%
Vitamin C	0.6mg	1%
Calcium	70.3mg	7%
Iron	1.4mg	8%