Egyptian Dukkah, a tasty medley of spices, seeds, and nuts, will enhance your cooking with a unique balance of crunch and flavor.
Dukkah was first made in ancient Egypt as a seasoning for bread. Supposedly, each ingredient that was added to the dukkah mix held a symbolic meaning and the resulting mixture was popular among all classes of Egyptians. Dukkah later spread across Northern Africa and eventually throughout the Middle East, too.
Originally, dukkah was made by pounding whatever spices, nuts, and seeds were on hand. The word dukkah is Arabic and means “to pound.” While the exact ingredients may vary, it traditionally consists of hazelnuts, sesame seeds, caraway seeds, cumin, coriander, and ground chili pepper. This array of flavors gives a combination of sweet, spicy, nutty, and salty that is totally incomparable. I would say the flavors are reminiscent of baked falafel, tahini, and pistachio butter, but… it can be sprinkled. Can you imagine that? Maybe? Ok, just go ahead and make it. It’s great.
A batch of homemade dukkah will last about a month and works great as a topping, dip, or coating. I love new recipes that are so versatile. Especially one like dukkah, which is so unique, has that wow factor, AND is simple to make. You’re just pounding toasted nuts and seeds or (better yet) tossing them in the food processor, but you get an exotic bite.
Is Dukkah Healthy?
Yes, dukkah is healthy. This crunchy mix adds a medley of flavors without adding empty calories or saturated fat. The nuts contain protein and healthy fats and are low in carbs. Additionally, the spices used in this recipe — cumin, coriander, and cayenne — are rich in antioxidants which may have beneficial health properties.
Is Dukkah the Same as Za’atar?
While both dukkah and za’atar are Middle Eastern and have similar ingredients, there are distinct differences. Dukkah is coarse and crunchy, made with mainly nuts and seeds. This gives it a nutty and almost sweet flavor. Za’atar is more of a seasoning consisting of thyme, oregano, and other herbs and spices and is finer like a powder. Both are great, worldly mixes you should add to your spice rack and cooking collection.
INGREDIENTS
- 1/2 cup hazelnuts
- 1/4 cup sesame seeds
- 1/4 cup pistachios
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
INSTRUCTIONS
Toast
Toast nuts and seeds until fragrant.
Grind
Pulse in food processor to desired coarseness.
Store
Keep in an airtight container.
Devour!
FAQs & Tips
Dukkah should be stored in an airtight container in the fridge for up to 3 months. You can also store it in the freezer.
Absolutely! I made this with cashews and macadamia nuts because that is what was in my cabinet. You can also use almonds, pecans, or whatever you have.
Yes. My daughter is allergic to tree nuts, so I always look for alternatives. You can make this, sans nuts, with sunflower seeds and pumpkin seeds,
Serving Suggestions
Returning to dukkah’s origins, serve it with naan or pita bread and olive oil. Try this garlic-infused olive oil or fancy bread-dipping oil for an added layer of flavor. Dukkah is also a perfect addition to breakfast. Use it like granola to top Greek yogurt, or add it to avocado toast with eggs. Finally, for an extra crunch in your salads, use dukkah as you would croutons or nuts. The flavorful mix goes well with Mediterranean fattoush salad or eggplant salad.
Dukkah Recipe
Ingredients
- 1/2 cup hazelnuts
- 1/4 cup sesame seeds
- 1/4 cup pistachios
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
Instructions
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Toast the hazelnuts, pistachios, sesame seeds, cumin seeds, and coriander seeds in a dry skillet over medium heat until fragrant and slightly golden, about 5 minutes.
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Transfer the toasted nuts and seeds to a food processor. Add fennel seeds, sea salt, and cayenne pepper. Pulse until coarsely ground, not too fine.
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Store the dukkah in an airtight container in a cool, dry place for up to a month.
Nutrition
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