Egyptian Dukkah Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
20
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Calories
45 kcal
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Course
Condiments
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Cuisine
Middle Eastern, Egyptian
Egyptian Dukkah Recipe
Description
Egyptian Dukkah gets its flavor complexity from roasting a mix of whole hazelnuts, almonds, and walnuts until nutty but not bitter. The toasted nuts are combined with dry roasted spices and seeds including hulled white sesame, coriander, cumin, fennel, and nigella seeds, along with sea salt and dried mint, which add herbal and slightly peppery notes.
The mixture is pulsed in a blender or food processor to create a coarse texture, preserving tiny bits for crunch while blending flavors together. It is not ground into a fine powder, maintaining some graininess for added mouthfeel. The optional red pepper flakes offer a subtle heat component if desired.
Dukkah is a versatile condiment commonly served with bread dipped in olive oil or sprinkled on salads and meats. Storing it in an airtight jar in the refrigerator prolongs freshness and helps keep the nuts from turning rancid, preserving flavor for up to three weeks.
Ingredients
- 1/2 cup hazelnut whole
- 2 tablespoon almonds whole
- 2 tablespoon walnuts
- 1/4 cup white sesame seeds hulled
- 3 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 1 1/2 teaspoons nigella seeds or kalonji seeds
- 3/4 teaspoon salt sea salt
- 1/2 teaspoon dried mint
- red pepper flakes optional for a little heat, pinch
Instructions
- Preheat the oven to 350 degrees F. Lay the nuts out single layer on a lined baking sheet. Roast them for 8-10 minutes until they have darkened in color and smell very nutty. Be careful not to roast them for too long or they will turn bitter. Remove from the oven and let the cool completely.
- Heat a dry pan over medium heat and place the remaining ingredients in it except for the mint and salt.Roast the spices and seeds for a few minutes until they have slightly deepened in color and are very fragrant. Be careful not to let them scorch or they will become bitter.Transfer to a bowl and let them cool completely.
- Place the cooled nuts, the cooled spices and seeds, the mint and salt in a blender or food processor.Pulse until the mixture is ground with lots of tiny coarse bits throughout. It should not be ground into a powder.Transfer the mixture to an airtight jar and, for the longest shelf-life, store it in the fridge where it will keep for up to 3 weeks.Makes about 1 1/4 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1tablespooon | |
| Calories | 45kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 88mg | 4% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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