An Egyptian nut and spice mix that can be used to add flavour and texture to many recipes to give them a lovely North African/ Middle Eastern twist. Originally from Egypt, Dukkah has gained popularity across the world and whilst you can get in in many supermarkets, it is a breeze to make yourself at home! Play around with the amounts of spices and different nuts to arrive at a blend that works for you!
What is Dukkah? How to Use it?
Dukkah is an Egyptian spice mix/ condiment made from a blend of nuts, seeds, herbs and spices. The name Dukkah means ‘to pound’ in Arabic to illustrate the way Dukkah is made. Depending on what you use the mix for, it can be made into fine powder or coarse crumbs. Dukkah is really extremely versatile: it can be used to form a crust on meat or fish, sprinkled over eggs or salads. Another simple way to use it is to mix it with some extra virgin olive oil and dip bread in. I sometimes simply sprinkle it on a buttered toast to enjoy as a snack!
Whilst dukkah can be made in a large pestle and mortar, we are using a food processor (we love Kenwood) to make it effortlessly and very quickly.
How to Make Dukkah?
Toast blanched hazelnuts in a hot dry frying pan for 3 minutes. Add the fennel seeds, cumin seeds and coriander seeds and toast for another 2 minutes. If you are using ground coriander, add the powder 30 seconds before it’s all done, otherwise, it will burn.
Pop the toasted nuts and spices in a food processor and leave them to cool down for a few minutes.
Add the sesame seeds, paprika, salt and dried oregano to the toasted mix. I add the sesame seeds untoasted, as the toasted sesame flavour seems to overpower the rest of the flavours. Pulse until you have a consistency of coarse crumbs. And that’s your dukkah! Store at room temperature in a sealed container for 4-5 weeks.
One of our favourite recipes using Egyptian Dukkah is Dukkah & Harissa Salmon!
For other spice mixes that you can make at home instead of buying them pre-made, have a look at our posts below:
Egyptian Dukkah
Equipment
Ingredients
- 40 g blanched hazelnuts
- ½ teaspoon coriander seeds or ground coriander
- ½ teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 teaspoon sesame seeds
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Toast hazelnuts in a hot dry frying pan for 3 minutes. Add the fennel seeds, cumin seeds and coriander seeds and toast for another 2 minutes. If you are using ground coriander, add the powder 30 seconds before it's all done.
- Pop the toasted nuts and spices in a food processor and leave to cool down for a few minutes.
- Add the sesame seeds, paprika, salt and dried oregano to the toasted mix. Pulse until you have a consitency of coarse crumbs. And that's your dukkah! Store at a room temperature in a sealed container for 4-5 weeks.
Liesl
Thanks so much for actually supplying measurements! Lovely recipe
Ieva
You are most welcome! 🙂