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
- ½ tsp black peppercorns
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 75 g sesame seeds
- 1 tsp chilli flakes
- 1 tsp sea salt
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, fennel 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.
- Serve alongside extra virgin olive oil and fresh bread. Dip the bread in the oil then in the dukkah so it sticks. It's also great sprinkled on top of salads and my spiced roasted butternut squash soup.
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.