If variety is the spice of life then dukkah is then spice you need in your life.
Dukkah is a traditional Egyptian toasted spice, seed and nut blend. It’s quick and easy to make and it’s so versatile you can shake, bake and sprinkle it on just about anything.
Dukkah (pronounced doo-kah) is derived from the arabic word that means to pound or crush, which is exactly how dukkah is made.
This toasty blend of spices, nuts and seeds is usually pounded in a mortar and pestle or you can pulse a few times in a food processor to create the coarse spice mixture.
Dukkah has endless iterations, but is traditionally made with some combination of pistachios, hazelnuts, and/or pine nuts, cumin seeds, coriander seeds and sesame seeds.
A sweet version can also be made, using spices such as cinnamon, ginger and/or nutmeg, and then adding toasted coconut, hazelnuts, almonds and coconut sugar.
Ingredients for dukkah with red lentils
The most popular way dukkah is enjoyed in Egypt is with bread dipped in olive oil and then the spice blend. But savory dukkah can be enjoyed numerous ways:
- serving with rice and grain dishes
- adding to soup for garnish
- sprinkling on salads
- topping hummus
- mixing with a high-quality olive oil or a dip for crudités, chips or bread
- stirring into lentils salads and lentil dal
- elevating your avocado toast
- spicing roasted chickpeas
- roasting vegetables
- coating fish, chicken and lamb
**Cooking tip: add dukkah at the end of cooking vegetables, seafood or meat, as it can burn easily.
Sweet dukkah can be enjoyed:
- topping toast
- stirring into oatmeal
- jazzing up fruit salads
- mixing into yogurt bowls
- topping ice cream
- adding to desserts
Basmati rice with pistachio dukkah
Feel free to mix up the nuts and seeds if you want to vary the traditional ingredients. In place of the pistachios, hazelnuts and pine nuts, you can try almonds, cashews, or any combination thereof. In addition to or in place of the sesame seeds, you can try pumpkin seeds. And the cumin and coriander seeds can be varied with the addition of black peppercorns and/or fennel seeds (for savory versions only).
Point being ~ whatever you like best!
Think you’ll make this dukkah recipe? If so, comment below and let me know how you plan to use it to spice up your cooking! You can also find more recipes on my Instagram.
| Servings |
|
- 3 tbsp raw pistachios
- 3 tbsp raw pine nuts
- 1 tbsp raw white sesame seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/4 tsp flake sea salt such as Maldon
Ingredients
|
|
- dry toast nuts in a sauté pan over medium heat until just toasty/lightly browned (being careful not to burn); add to the bowl of a food processor
- dry toast sesame, cumin and coriander seeds in same pan until just fragrant (again, being careful not to burn); add to food processor with nuts
- pulse a few times until a coarse spice mixture is reached; don’t overmix or it will become more of a paste
- store in a jar at room temp for a few days, or in the refrigerator for longer
Original recipe created by Jerran Boyer
www.healthnutchefs.com