Dukkah is a lovely aromatic mix of spice and nuts that originates from Egypt, where they serve it as an appetizer with olive oil to dip bread in, or as a seasoning to a host of other foods, from boiled eggs to main dishes.
As far as I am concerned, it is something you should always have a stash of in your pantry. Unexpected guests and all you have is a dead carrot and potato chips? No problem, a bit of dukkha, some good olive oil and pita bread can act as a very tasteful and civilized appetizer, while you figure out what to serve next. Its unique taste also just generally helps set apart anything you are preparing. I like to sprinkle it over grilled meat or chicken but it also really delicious on roasted vegetables like squash or eggplant.
Note: You can play around with the spices you put in this – some people add fenugreek seeds, others even add dried mint, the possibilities are endless. As far as the nuts go, stick with almonds, pistachios and/or hazelnuts and make sure they are slightly roasted.
Ingredients
- 1/2 cup almonds or hazelnuts, roasted
- 1/2 cup shelled pistachios, also roasted
- 1/3 cup sesame seed
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp anis seeds (optional)
- 1 tsp black peppercorn
- 1 tsp black cumin seeds (optional)
- 1 tsp salt
Instructions
- Saute the sesame seeds until golden and set aside to cool
- Separately, saute the other seeds and spices and set aside to cool. Once cooled, blend them in a mixer or crush them with a mortar and pestle. Pour into a large bowl.
- In a blender, blitz the nuts until they are just crumbly, not to a powder
- Pour the crumbly nuts into the spice mix and combine. Add the salt and sesame seeds and mix well.
- Store in an airtight container for up to 4 weeks in cool temperature
