Dukkah

dukkah


Dukkah

makes 2 cups

Dukkah is originally an Egyptian blend of spices and nuts that is served with olive oil and bread for dipping. It’s an excellent starter because it can be easily made well in advance.

A small bottle makes a lovely gift.

300g (10oz) roasted & peeled hazelnuts
100g (3oz) sesame seeds
60g (2oz) ground coriander
60g (2oz) ground cumin
1 teaspoon sea salt flakes

1. In a food processor, blend nuts until you have a chunky meal.

2. Stir in sesame seeds, coriander, cumin & salt. Taste and season with extra salt if needed.

Shelf Life

The dukkah will keep for a few months in an airtight container.

Variations

carnivore – serve with finely sliced prosciutto or salami.

nut free – consider serving a chilli oil for dipping bread instead.

almond – replace the hazelnuts with roasted almonds.

budget – replace some or all of the hazelnuts with fine bread crumbs.

Problem Solving Guide

bland – make sure your spices are fresh and your nuts are roasted. For now just be more generous with the seasoning.

too salty – Next time season more gradually. For now, you could dilute with more of everything.

short on time – either just serve the bread and olive oil.

Packaging Suggestions

Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.

Ingredients List

hazelnuts, sesame seeds, cumin, coriander, salt

Serving Suggestions

as a dip – serve with bread and a little bowl of olive oil. Dip bread into oil and then into the dukkah.

salads
– sprinkle over salads for a bit of crunch & spice.

dukkah eggs – sprinkle dukkah over your favourite eggs. Particularly great on poached or fried eggs.

on pizza – make a pizza with finely sliced potato and sprinkle dukkah over as soon as it comes out of the oven.

marinade – combine equal amounts of dukkah and olive oil and use it to marinate

chickpea & dukkah salad – combine 1 tablespoon lemon juice with 2 tablespoons olive oil. Toss in a drained can of chickpeas and a handful of grated parmesan or parsley leaves. Finish with a generous sprinkling of dukkah.

on roast veg – sprinkle over roast pumpkin or sweet potato either before or after roasting.

with hummus – sprinkle over hummus for a more spiced / nutty vibe.

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{ 5 comments… read them below or add one }

Ginger Jenkins November 11, 2012

just finished and tried the dukkah! I like! I used almonds bc that is what we had. Will try hazelnuts next time and probably should buy some sea salt flakes (i used sea salt crystals)

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Ginger Jenkins November 11, 2012

Here’s a good laugh for you, Jules…..just making the dukkah now and watched the video right before-hand. My husband and i are not new to the kitchen….and we’ve been in our house for over 6 years…..we never thought our basic stove that came with our old house had a broiler until i watched the dukkah video and noticed where your broiler was! You have just saved us from turning on the grill outside every time we need to broil something! LOL! Thanks!

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jules November 12, 2012

LOVE it Ginger!
So glad I’ve helped you discover something about your oven 🙂

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jules January 27, 2012

So glad you’re enjoying it trudy.
I haven’t had it for a while.. will have to remedy that 🙂
I love it on eggs.. especially poached.
It’s fine to store at room temp but it will last for longer the cooler it is. So if you want it to keep for more than a few months, the fridge or even freezer will help stop the hazelnuts from going rancid.

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Trudy January 25, 2012

Hi Jules,
the dukkah is so delicious. I love it sprinkled on a green salad. I toasted all the spices and then ground them. I’m storing it in a glass Ball jar. Does the dukkah need to be refrigerated ?

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