Dukkah

Name: Dukkah
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 150g Hazelnuts; 60g Sesame Seeds; 2 tbsp Coriander Seeds; 1 tbsp Cumin Seeds; 1 tsp Black Peppercorns; 1 1/2 tsp Sea Salt, flaky

Dukkah is a crunchy, fragrant Egyptian spice blend of toasted nuts and seeds with warm, citrusy coriander and cumin. It’s perfect for dipping crusty bread in olive oil or sprinkling over salads and roasted vegetables for an extra layer of texture and flavor.

Dukkah is a crunchy, fragrant Egyptian spice blend of toasted nuts and seeds with warm, citrusy coriander and cumin. It’s perfect ... Show more

Traditional Middle Eastern Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

30 min

Price

0,64 €

Calories

171 kcal

vegan

budget

quick

easy

meal prep

gluten free

Method

Heat the skillet

Place a dry skillet over medium heat and let it warm through for 1 minute before you add anything. A gently heated pan helps the nuts and spices toast evenly instead of catching in one spot.

Toast the hazelnuts

Add the hazelnuts to the dry skillet and toast them for 5 to 7 minutes, shaking the pan often, until they smell rich and nutty and the skins look blistered in places. Tip them onto a clean kitchen towel, fold the towel over, and rub gently to loosen and remove most of the papery skins. Do not worry about getting every last bit off; a few stubborn flecks are perfectly fine.

Toast the sesame

Return the skillet to medium heat, add the sesame seeds, and stir constantly for 2 to 3 minutes until they are lightly golden and smell toasty. Transfer them to a plate right away so they stop cooking in the residual heat.

Toast the spices

Add the coriander seeds, cumin seeds, and black peppercorns to the same dry skillet. Toast them for 2 to 3 minutes, stirring often, until they smell fragrant and the coriander seeds deepen slightly in color. Take the pan off the heat as soon as the aroma blooms; overtoasted spices will taste bitter.

Cool everything

Let the toasted nuts, seeds, and spices cool for 10 minutes, until they are no longer warm to the touch. This small pause is worth it because grinding them hot can make the mixture oily and clumpy instead of loose and crumbly.

Crush and season

Transfer the cooled hazelnuts, sesame seeds, and toasted spices to a mortar and pestle or small food processor. Add the flaky sea salt, then crush or pulse until the mixture looks coarse and sandy, with some small crunchy pieces still visible. Stop before it turns into a fine powder; dukkah should have texture.

Serve the dukkah

Spoon the dukkah into a small bowl or jar and serve it straight away, or store it in an airtight container once fully cool. It should taste warm, savory, and toasty, with a pleasantly coarse crunch.