Dukkah (or Duqqa) is an Egyptian and Middle Eastern blend of nuts, seeds and spices that is traditionally used as a dip with olive oil and bread. The nuts and spices of choice are toasted and then either pounded in a pestle and mortar, as it was traditionally, or blended to a coarse mix in a blender. Not only can it be used as a dip, but its fragrant flavours and crunch make it a versatile addition to various dishes.
Ideas for using your dukkah
- Sprinkled over roasted root vegetables – Roasted carrot and lentil salad
- In a lunchtime wrap with houmous and salad
- Pressed into a rump of lamb before grilling
- Sprinkled on top of a blended root vegetable soup – Spiced roasted butternut squash soup
- Pressed into halloumi before frying in a pan
Variations on the traditional recipe
Every household in Egypt, and in the Middle East, is likely has they own family recipe for dukkah, and here we’re sharing with you a popular version. However, be adventurous and try and create your own flavour combination based on your own tastes. Below are some alternative options you might want to give a try:
- Nuts: Hazelnuts, almonds, walnuts, or pistachios
- Seeds: Sesame, coriander, cumin
- Spices: Salt, black pepper, paprika, fennel
- Fresh Herbs (added at the last minute before serving): mint, coriander, parsley
Dukkah is delicious as a nibble, served together with olive oil and freshly made bread, on a warm summers evening to accompany a chilled glass of rosé wine. Now do I have your attention?!
You can use a variety of nuts. Almonds, walnuts, pistachios would also work well.
The dukkah will keep in a sealed jar in a dark cupboard for a few weeks.
Dukkah
Equipment
- 1 Pestle and Mortar or Blender
Ingredients
- 100 g skinless hazelnuts see alternatives
- 75 g sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tsp black peppercorns
- 1 tsp sea salt
- 120 ml extra virgin olive oil
- Salt and pepper
Instructions
- Firstly, place the hazelnuts in a dry hot frying pan and toast for 5 minutes – shaking the pan regularly.
- Allow to cool slightly and tip into either your mortar, spice grinder or blender.
- Next, add the black pepper corns, coriander, cumin and sesame seeds to the same frying pan the toast for 2-3 minutes until they become fragrant
- Allow the spices mix to cool slightly and then add to the hazelnuts along with the chilli flakes and the salt.
- Pound or blend until you have a coarse mix. The dukkah is ready to use.
- If you wish to add fresh herbs, finely chop the chosen herb (ie. Mint) and combine with a couple of spoonful’s of the dukkah and serve alongside extra virgin olive oil and fresh bread.
Notes
- You can use a variety of nuts in dukkah. Almonds, walnuts, pistachios would also work well.
- The dukkah will keep in a sealed jar in a dark cupboard for a few weeks.
