Dukkah, pronounced doo-kah is an Egyptian spice mix . It is a fusion of nuts, seeds and spices. This Dukkah is addictive, trust me. Once you make your own you will want to add it to everything you eat, well not everything but almost. Dukkah is not a fine blend, it is a little coarse and therefore has a lovely crunch to it. So it turns everything boring into something amazing.
The most traditional way to serve Dukkah is with some bread dipped in olive oil. The bread is dipped in olive oil and then into the dukkah, yum! You can sprinkle dukkah on salads, on yogurt, eggs, avocado. You can sprinkle some on roast potatoes, roast veggies, on hummus and dips. It so good on soups too, it has that crouton effect. The options are endless. And the great thing is that you can store the Dukkah in an airtight jar for up to 2 weeks.
I promise if you have never tasted this Egyptian spice mix before you have to do yourself a favour and make some. You won’t regret it. It is also quite easy making it. You have to toast your nuts and any whole spices you use. It really brings out the flavor and give this spice mix a lovely nutty, earthy taste.
When toasting the nuts I suggest you toast the nuts separatly from the little spices and sesame seeds. It’s easier to control that way. You really don’t want burnt spices or you will have a bitter spice mix.
For my Dukkah recipe I used almonds and cashew nuts but you can use other nuts too. Hazelnuts is more commonly used but you can use walnuts, pecan nuts, peanuts…any nuts that’s going to give your spice mix a little crunch I guess.
As I always say it’s always about your palate. You can adjust the spices according to your tastebuds. It’s really such an easy, versatile mix. You can play around with the flavours until you get the balance that suits you.
I hope you love this Dukkah Recipe and if you do try it please drop me a comment and give it a star rating.
More Recipes you make want to try:
- 1/3 cup almonds
- 1/4 cup cashew nuts
- 2 tbsp sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp chill flakes
- 1/4 tsp all spice
- 1 tsp sumac (optional)
- 1/2 tsp black peppercorns
- 1 tsp salt
- Add the cashew nuts and almonds to a pan and toast on low heat, stirring often. The nuts will start smelling fragrant and will turn a little light brown. Remove from heat and cool
- Place the coriander seeds, fennel seeds and cumin seeds in a pan and toast on low heat until fragrant, about 2 minutes. Remove the seeds from pan and add the sesame seeds. Toast for a few seconds until slightly brown
- Allow the seeds to cool and place all the nuts and seeds together with the peppercorns in the food processor. Give it a pulse a few times, add the chilli flakes, sumac, all spice and salt and give it one more pulse. The mix should resemble a coarse crumb like texture