How to make an easy dukkah recipe
Dukkah is one of those delicious spice blends that are perfect for sprinkling over everything and anything. This Egyptian spice blend is now quite commonly found everywhere but it’s origin lies in the Middle east.
Dukkah recipe
Dukkah is usually made with nuts and various whole spices. I chose hazelnuts, almonds and mixed that with cumin seeds, coriander, fennel and black sesame seeds. I originally found the recipe in a book by Annabel Langbein so this is her version of dukkah. The word dukkah is pronounced as doo-ka. In case you were wondering. To my surprise you can even find it in the grocery stores these days which was definitely not the case when I first heard about this spice mix.
It’s delicious sprinkled over some yogurt, over a salad, on roast veggies or try it on your next avocado toast.
How to make dukkah
Making dukkah is super easy. You simply mix all the ingredients together, place it in a thin even layer on a baking sheet and bake in the oven until golden brown at 180˚C for about 10 minutes. Keep a close eye on things. You do not want it to get too dark as the flavors will be bitter if you do. And that would be a waste of ingredients.
Once roasted you let it cool completely to room temperature.
Once cooled you place it in a small food processor or a spice grinder and you blend it to course crumbs. I don’t like it when it is a fine powder. That is what you see a lot in the local grocery store but I like it when it has a bit more texture. As you can see in the pictures. Store dukkah in an airtight container
That’s all there is to it!
Variations
As the recipe is made with common ingredients you can also make slight variations in the combination of nuts and spices. Pine nuts are quite often also used in the mix and pistachio will give it a lovely color too. I’ve seen versions of dukkah with pumpkin seeds as well, but at the end of the day you can use whatever you think is delicious. Keeping in mind that you want to use it for flavor and extra texture on salads and such. So no need to follow the exact ingredients here. Try and add some white sesame seeds too, sunflower seeds or some red pepper flakes for added spice. It’s already quite a flavorful spice blend but you can always crank up the volume.
Can you use ground spices?
Well you could I suppose but the problem with those is that they tend to loose flavor very quickly. Even while still in the jar, so using whole spices is absolutely the preferred method.
Can I use roasted nuts?
Same as above really; you could if you wanted to, but since you roast the nuts in the oven they will become dark far too quickly
Can I prepare the dukkah recipe in a pan?
If you want you can roast the nuts and spices in a dry skillet or frying pan on medium heat. Make sure also here to not burn anything so low and slow is the way to go.
Dukkah recipe
Ingredients
- 75 gram hazelnuts white ones
- 150 gr almonds white
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1,5 tsp fennel seeds
- 2 tsp black sesame seeds or regular if you don’t have black
- 1 tsp salt flakes
How to make dukkah
- Preheat the oven to 180 ˚C. (350˚ F) Mix all ingredients together and spread out over a baking try.
- Place in the oven and roast for about 10 minutes or until golden and fragrant. Don’t let it get too dark as that will make things bitter.
- Leave to cool somewhat before placing in the food processor to grind.
- Don’t turn it too long as it will turn into nut butter, but make into a coarse mixture.
- Leave to cool and store in an airtight container for up to 2-3 weeks
Notes
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
