Homemade Dukkah Spice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Course
Condiments
Homemade Dukkah Spice
Description
The Homemade Dukkah Spice recipe combines toasted hazelnuts, almond flakes, white sesame seeds, coriander, fennel, thyme, cumin seeds, sweet paprika, black peppercorns, and sea salt flakes. Each component is toasted to develop flavor and then cooled. The nuts and spices—except the sesame seeds—are ground roughly to preserve texture and oils. The mixture is dried in a low-heat oven to maintain crispness and prevent spoilage, then stored airtight.
Dukkah is typically served as a dipping spice, where bread is first dipped in olive oil then coated in the dukkah, offering a crunchy and fragrant beginning to a meal or snack. The blend provides a balance of nutty, spicy, and herbal notes with a coarse texture that is both flavorful and textural.
Ingredients
- 150 grams hazelnut skinless
- 150 grams white sesame seeds
- 150 grams almond flakes
- 70 grams coriander seeds
- 50 grams fennel seeds
- 10 grams thyme dried
- 40 grams cumin seeds
- 5 grams paprika sweet, Spanish, powder
- black peppercorns crushed
- 10 grams sea salt flakes
- Flat Bread Egyptian
- olive oil virgin
Instructions
- In a heavy skillet or a medium heated oven, toast individually the hazelnuts, almonds, sesame seeds and all spice seeds lightly and let them cool well.
- In a spice grinder or coffee grinder, grind all toasted ingredients except the sesame seeds very roughly. If ground too fine the nuts will lump together due to the release of the oil within the nut.
- Combine all ingredients in a bowl and incorporate all ingredients very well.
- Spread on a sheet pan and dry in the oven at low temperature. This will ensure the Dukka is really dry and prevent from molding or going rancid.
- Store in an airtight container in a cool place for up to 2 weeks.
Notes
User Reviews
Overall Rating
4.9
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