Egyptian Dukkah Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
8
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Calories
961 kcal
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Course
Condiments
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Cuisine
Egyptian
Egyptian Dukkah Recipe
Description
The Egyptian Dukkah recipe involves dry-toasting a mixture of hazelnuts, almonds, and sesame seeds to golden perfection, then combining these with pistachios and aromatic spices such as ground cumin, coriander, fennel seeds, and a pinch of cayenne pepper. The mixture is pulsed in a food processor until coarsely ground, preserving a crunchy texture rather than a fine powder.
This blend creates a complex flavor profile combining nutty, warm spice, and mild heat elements, making dukkah versatile for sprinkling on salads or fresh bread dipped in olive oil. The coarse texture adds a satisfying crunch to dishes.
Dukkah is best served fresh for maximum aroma but can be stored in an airtight container for up to two weeks. Pairing it with olive oil and bread like pita or a Jerusalem bagel is traditional and enhances its use as a condiment or snack element.
Ingredients
- 1/2 cup hazelnut
- 3 tbsp almonds
- 4 tbsp white sesame seeds
- 3 tbsp pistachios shelled
- 1 tbsp fennel seeds
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- kosher salt
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
- This recipe yields just over 1 cup of dukkah, enough for several servings.
- Store dukkah in a tightly sealed jar for up to two weeks to maintain freshness and crunch.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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