Dukkah (Egyptian Nut and Spice Blend)
Prep 15 min Total 25 min
Dukkah (Egyptian Nut and Spice Blend) - kvalifood.com
An Egyptian blend of toasted nuts, sesame seeds, and spices, pulsed to a coarse, crumbly texture. Traditionally eaten by dipping bread first in olive oil, then pressing it into the dukkah. The defining quality is the dry, crunchy texture – over-processing into a paste ruins it.
Makes ca. 1.5 cups
Ingredients
- 100 g hazelnuts (or peanuts for the traditional street-food version)
- 50 g white sesame seeds
- 1 tbsp whole coriander seeds
- 1 tbsp whole cumin seeds
- 1 tsp fennel seeds (optional)
- 1 tsp black peppercorns
- 1/2 tsp flaky salt, or, to taste
Directions
Toast the hazelnuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4-5 minutes. Transfer to a plate and let cool.
Toast the sesame seeds in the same skillet over medium heat, stirring constantly, until they just start turning golden, about 2 minutes. Transfer to the plate.
Toast the coriander seeds, cumin seeds, fennel seeds (if using), and peppercorns for 1-2 minutes until fragrant and some seeds start to pop. Transfer to the plate.
Let everything cool completely. Warm nuts will release oil and turn the blend into a paste.
Grind the whole spices in a spice grinder or mortar until finely ground.
Combine the cooled nuts and sesame seeds in a food processor. Pulse 5-8 times until you get a coarse, crumbly texture. Some pieces should be visible. Stop well before it becomes powder or paste.
Mix the pulsed nut-sesame mixture with the ground spices and salt. Taste and adjust salt.
Notes
- Peanuts are the most traditional everyday Egyptian option. Almonds, pistachios, or a mix all work.
- Whole spices toasted and ground produce a noticeably better result than pre-ground.
- Also good as a coating for fish or chicken, sprinkled over hummus, eggs, or roasted vegetables.
- Stores in an airtight jar at room temperature for up to 2 weeks.
See Also
Savory Hawaij (Yemeni Soup Spice Blend)
Coffee Hawaij (Yemeni Coffee Spice Blend)
Ras el Hanout (Moroccan Spice Blend and Paste)
Daqqa Ghazzawiyye (Gazan Tomato-Dill Salsa)
