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Dukkah recipe

Dukkah recipe

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Egyptian dukkah is a wonderful blend of nuts and spices. Dip bread into olive oil, then into the dukkah and enjoy this unique and addictive mix.

85 people made this

IngredientsServes: 24

  • 75g (3 oz) hazelnuts
  • 75g (3 oz) sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon coarse sea salt

MethodPrep:20min ›Cook:5min ›Ready in:25min

  1. Preheat the oven to 180 C / Gas 4. Place the hazelnuts on a baking tray, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a clean dry cloth. Fold the cloth over them to cover, and rub vigorously to remove the skins. Set aside to cool.
  2. In a dry frying pan over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same frying pan, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.
  3. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Tips

You could use walnuts instead of hazelnuts, if liked. Try using dukkah as a crust on top of baked chicken, lamb or fish. You can sprinkle it on almost anything you like - try it over houmous, Greek yoghurt or baked feta for a boost in flavour and texture.

Recently viewed

Reviews & ratingsAverage global rating:(53)

Reviews in English (48)

I used pistachios instead of sesame seeds, half the amount of hazelnuts and roasted them both. My spice blend contained cumin seeds, fennel seeds, coriander seeds, caraway seeds, black peppercorns, crushed red pepper, and smoked sea salt. I love to dip pitta into houmous and then the dukkah!-03 Jun 2014

by Emily S

I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) and my guests gobbled it up! Very unique flavor, but not too bizarre for picky eaters. Whole coriander and cumin seed are easy to find and cheap at Indian markets. Will definitely make again!!!-01 Mar 2006

by Dave C

A favorite with my family :-)Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste.Also, try Avocado oil to dip in to - a lovely alternative to EV Olive oil and is also a mono-unsaturated oil with no trans-fats (yes, really none!) I know it is expensive but it is worth it and you only have a small amount at a time.-29 Dec 2006


Chicken Dukkah: An Easy Weeknight Recipe

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Chicken Dukkah is a great main dish to build a weeknight meal around. Homemade weeknight dinners that are easy and quick to throw together, and also overflowing with wonderful flavors are tough to come by. I know cooking on weeknights, after a busy day, can be really tough to get motivated to do. I&rsquove been wanting to provide my readers with more recipes that are quick, and delicious dinner solutions. Chicken Dukkah fills that bill.

Dukkah is an Egyptian spice and nut blend, but what it does to the flavor of your weeknight chicken will astound you! This recipe for Chicken Dukkah might just become your brand new family favorite!


Heat a cast iron skillet over medium heat. Add pistachios and almonds, toasting for 1-2 minutes, stirring frequently until toasted and golden (remove quickly from if they start to burn). Turn the heat off and add sesame seeds, stirring frequently for a few minutes to toast as the pan cools down. Pour into a bowl, and set aside.

Add the mint, thyme, poppy seeds and sumac to the bowl of nuts.

Next, heat the cast-iron skillet again over medium heat. When hot (after just a few minutes), add fennel seeds and toast for just 30 seconds or until fragrant. Then add the coriander and cumin for about 30 more seconds, or until they start to pop. Pour these into another bowl, separate from the nuts.

Return the pan to the heat and toast the nigella seeds and peppercorns for 1 minute. Add those to the bowl of fennel, cumin, and coriander.

When the spices have cooled, transfer the bowl of fennel, cumin, coriander, nigella seeds, and peppercorns to a spice grinder, food processor, or coffee grinder (if you use a coffee grinder, make sure you&rsquove cleaned it out first!) and pulse until the mixture is as coarse or fine as you&rsquod like.

Pour the ground spices into the bowl of nuts and seeds, and mix with a fork until it&rsquos thoroughly combined. Store in an airtight container for a month or so, or store in airtight container in freezer for up to 4 months. Enjoy with olive oil and bread, labneh, salad, or whatever you can think of!


Your Pantry's New Best Friend: Dukkah

8/11/16 By Abby Reisner

Pasadena restaurant Union serves undeniably Cal-Ital cuisine, but you’ll still find a hint of the Middle East on the menu in the form of dukkah.

Consider this a testament to its widespread use. Dukkah is a traditional Egyptian spice blend, made from a combination of toasted nuts, seeds and spices. It can be used for truly anything, from creating a crispy coating on fish (see the recipe) to acting as magic seasoning dust for a fried egg. “It has such a unique, earthy flavor profile,” Union chef Bruce Kalman says. “It’s extremely versatile.” That’s why he’s adding it to goat ricotta crostone, right next to pine nuts, and also likes what it adds to grilled octopus.

Of its sudden popularity, Alon Shaya says, “It was bound to happen sooner or later.” The New Orleans chef uses it to dress up wood-roasted okra at his eponymous modern Israeli restaurant in New Orleans, and he’s all about its ease of preparation. “It’s [made from] ingredients that most of us have in our pantry and have never thought about combining.”

In her comprehensive, manual-like The New Book of Middle Eastern Cuisine, Cairo-born Claudia Roden, a leading authority on Middle Eastern food, traces dukkah’s growing conventionalism from the western world to Australia. And it’s from Roden herself that Ana Sortun of Oleana, Sarma and Sofra in Cambridge first discovered the blend. Now she’s using it on menus across her three restaurants, like a spicy peanut version on broccoli and a dukkah crunch doughnut.

Dukkah Crunch Donut just because.

A photo posted by Sofra (@sofrabakery) on Jul 24, 2016 at 2:08pm PDT

Now that you’ve heard from the pros, it’s time to dukkah it out. Follow these four tips to achieve condiment perfection.

Go your own way.
“The key to a good dukkah is freshness of ingredients,” Shaya says. That’s why it’s best to make your own (see the recipe), so you know the nuts aren’t stale and the spices aren’t from the deepest part of your pantry. Plus, with the endless variations on the theme out there, what you put in it is up to you, like how Sortun adds coconut to hers. Pistachios make you green? Use almonds instead. Not a fan of everyday cumin? Try nigella seeds, otherwise known as black cumin, as an alternative.

Michael Hung, executive chef of Viviane in Beverly Hills, is another advocate of going the homemade route over purchasing a blend. He likes to add extra spice to his dukkah, which he uses as a flavor base, by way of toasted and crushed Sichuan chiles. And you don’t need a mortar and pestle𠅊 food processor will work just fine.

Get crusty.
“It’s got bold flavors but richness from ground nuts, which makes it great for creating a spice crust on a piece of fish,” Sortun says. We agree, which is why we cover halibut fillets in dukkah for our recipe, and then serve it with a warm Israeli couscous salad.

Though fish is a popular option (think along the lines of a cornmeal-breaded fish fry), chicken, lamb or duck work equally well. Or eschew meat in favor of tofu and vegetables like autumnal squash, which also benefit from a hefty layer of dukkah.

Use it like ketchup.
That is to say, put it on everything: It’s technically a condiment anyway. In its most traditional form, dukkah is used as a dip. You first slide bread through olive oil, then coat it with the spice blend. Sortun likes to blend dukkah with olive oil in a one-to-one ratio to make a spoonable sauce for radishes, avocado or crusty bread. In that way, it acts like salsa verde or chermoula, but using it in spice blend form only adds to its versatility. Sprinkle it on avocado toast, hummus or yogurt, or take note from Kalman, who likes to add it to his eggs in the morning.


Swap out your bread crumbs.
The crunchy pieces of ground nuts are why dukkah adds texture to whatever you put it on, unlike other spice blends like za𠆚tar or berbere. Laura Wright, blogger at The First Mess, uses it to bolster a cauliflower, avocado and nectarine salad that’s so flavorful it doesn’t even need dressing. “It’s a great way to get the crouton effect without using bread,” Shaya says.

Plus, he says it even works on mac ‘n’ cheese. Case closed.


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If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia’s Lebanese Cuisine


Dukkah: An Egyptian Spice Mixture

Dukkah, which is pronounced doo-kah, is an Egyptian condiment/spice mixture with a distinctly nutty taste. It actually derives its name from the Arabic term for pounding which makes sense since the blend of spices is traditionally pounded together in a mortar and pestle. It's definitely not a typical spice blend but, rather, a wonderfully fragrant combination of roasted nuts and seeds.

Dukkah is commonly found in the markets of the Middle East, especially Egypt, and in the United States you should be able to find it ready made in most Middle Eastern markets, spice stores, and even chain stores like Trader Joe's and Target. But it's also easy enough to make at home and you'll get the benefit of the freshly roasted flavor. There are also a lot of possible variations so it's fun to experiment and find your perfect custom blend. The house dukkah, if you will.

Speaking of different blends, there are loads of different recipes for dukkah but some common ingredients that all the mixtures will probably include are nuts, sesame seeds, coriander, and cumin. Hazelnuts are the most common nuts used but, again, other ingredients such as pine nuts, pumpkin seeds, or sunflower seeds, might be used with or instead of the hazelnuts. From there, individual cooks can add their own touches like mint, dried thyme, or peppers for a bit of heat. Although most dukkah blends will probably not contain roasted chickpeas, some of the more ancient recipes call for them. And since I love all things chickpea, I knew I had to make my "house dukkah" that way.

The most common use for dukkah is as a crust for lamb, chicken, or fish. It's also wonderful sprinkled on roasted vegetables such as carrots, feta cheese, or as a dip for pita bread. Swirl it into some good olive oil or into your favorite tahini sauce or hummus.


Dukkah

  • Quick Glance
  • (1)
  • 30 M
  • 30 M
  • Makes about 1 1/2 cups

Special Equipment: mortar and pestle

Ingredients US Metric

  • 1 cup shelled hazelnuts
  • 1/4 cup shelled pistachios
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 5 tablespoons raw sesame seeds
  • 2 teaspoons white or black peppercorns
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt

Directions

Preheat the oven to 325ºF (170ºC).

Place the hazelnuts and pistachios on separate rimmed baking sheets and roast in the preheated oven for 7 to 10 minutes.

Meanwhile, place the coriander and cumin seeds in a skillet set over medium heat. Toast the seeds, shaking the pan from time to time, until aromatic, about 2 minutes. Remove the seeds from the pan and crush them using the mortar and pestle.

Remove the nuts from the oven. Immediately tip the pistachios onto a plate. Immediately wrap the hazelnuts in a clean kitchen towel and set them aside to allow the steam to build for a minute, then vigorously rub them in the kitchen towel to remove the loose skins.
(It’s okay if not all the skins come loose. Trust us, this is no time to be a perfectionist. Also, this is going to make something of a mess.) Let cool.

When both the pistachios and hazelnuts are cool, roughly crush them until sorta chunky in a mortar and pestle. Transfer the mixture to a bowl. Add the crushed spices.

Place the sesame seeds in the same skillet and return to medium heat. Toast until lightly golden, giving the pan a shake occasionally, at least 45 seconds and up to 2 minutes. Remove from the pan and grind them in the mortar and pestle and add to the nut and seed mixture.

Repeat this process with the white or black peppercorns.

Lightly grind the chile flakes in the mortar and pestle and add to the nut and seed mixture.

Finally, add the salt and mix everything together. The spice blend can be stored in an airtight container for up to 2 weeks.

Recipe Testers' Reviews

Melissa Maedgen

Here's a fun spiced nut and seed mixture that has a lot of uses. I sprinkled this on hard-boiled eggs as suggested in the headnote. That was fine, but I have other uses I like better. I've used it as a crust for pan-fried fish. It also makes a crunchy element in a salad. I think my favorite use for it, though, is as a topping for a cooked grain—I like it sprinkled generously over brown rice or millet as it adds textural variation and seasoning at the same time. Yet another use for it is a red lentil soup—top the soup with a dollop of seasoned yogurt and then the nut and seed mixture for contrasting texture. Keep the nuts rather coarse, as you want a crunchy texture and a mix of sizes. Note that the recipe calls for fine sea salt. I found the saltiness to be about right using a very fine-grained salt. If you use coarse salt, you're going to have to increase the amount by quite a bit. The roasting and subsequent towel-rubbing gets most, but not all, of the skins off the hazelnuts. I decided I don't care if mine are perfectly skinned. I think you could make this in a food processor, but you will still need to grind in batches, and you would need to be careful not to over-process. You want pretty large nut pieces in there. I think it's a lot easier to control the texture in a mortar and pestle, and texture is really the whole point of this mix.

Lila Ferrari

I can see how this spice has become so popular. It's easy to make and can be enjoyed in many ways. We tried dipping bread into it with olive oil, which was delicious—there was a nice heat with the underlying taste of coriander and cumin and a good crunch from the seeds and nuts. I also tried sprinkling it over a salad, but the flavors were lost. I think it would be wonderful on meats. The only thing that didn't work well was rubbing the hazelnuts clean. I rubbed and rubbed but wasn't able to remove much of the hazelnut skins. I used my food processor instead of a mortar and pestle on the nuts.

Elizabeth and Lena Alvarez

This is the type of recipe we love, love, love—ancient flavors but that are new to us with endless uses (and gift possibilities, too) and an aromatic, heady warmth that fills the kitchen as you're making it. We have a smallish marble mortar and pestle, which I suspect is not the most efficient way to make this. All told, this recipe only took us about 25 minutes. I can imagine this being a 15-minute project or less with a food processor, though it wouldn't be nearly as much fun. One of us did the toasting while the other did the pounding and smashing. The scents of the warmed spices and roasted nuts and seeds, the pleasure of adding each of the ingredients and pounding a bit more and inhaling and adding and pounding again, all made for a delightful project. We used roasted shelled pistachios from Trader Joe's. Using a kitchen towel to rub off the hazelnut skins worked. We served this right away with warm bread, good olive oil, and fruit for a completely satisfying late-night snack, and we ate and chatted away as we imagined many wonderful ways to enjoy this mixture: on hard-boiled eggs over rice or farro with olive oil and avocado with fish and with steamed artichokes (on the menu for tomorrow).

Elsa M. Jacobson

If you have not previously been acquainted with this wonderful condiment, don’t delay! There is a lot of flexibility here. If you are missing one or several of the ingredients, proceed with what you have. If your pistachios are already roasted, proceed with them. Same with the sesame seeds. There is no reason to remove all or even some of the hazelnut skins. Any color or combination of colors for the peppercorns would be fine. Don’t like heat? Feel free to leave out the crushed chile flakes. Need more heat? Add more crushed chile flakes! To me, the use of the mortar and pestle, however, is key. If you want to make the process electric, be very careful about over-processing. The chunky texture of this recipe is essential, and it would be very easy to create a nut meal or nut butter instead of a condiment simply by mixing beyond the roughly crushed stage with a food processor or electric spice grinder. It's hard to think of anything this wouldn't enhance. Here are a few ideas:
on bread after dipping in olive oil (and that bread could be a pita, baguette, ciabatta, sliced, torn, or whole)
on raw vegetables after dipping in olive oil
atop or tossed into salad
on yogurt
on cottage cheese
on chèvre
on feta
on hummus
on pasta
on soup
and the best one of all. by itself!

Sofia Reino

This is the type of spice blend I love to make and try, as it can be used in a variety of dishes. I was not as much of a purist as I should have been and used a food processor for blending the spices. The trick of using a towel to skin the hazelnuts is what I've always done, and it works beautifully, though you still end up with a big mess of skins all over the place. I could smell this blend right away and wanted to try it, so I poured some extra-virgin olive oil from Tunisia and dipped bread in it—wow, the flavors had really come together, and you could taste the nuttiness. I can easily see making it spicier next time, though if serving to children, I would leave it as is. I also tried it over a salad and loved how it made a boring salad take on that wow effect. If using the spice blend only on salads, I would like the nuts not to be chopped as much. I've yet to try broiling chicken coated in this mix. Can't wait.

Lindsy G.

I was not so long ago charmed by the addition of the Middle Eastern spice mixture za’atar to some potent olive oil in a Lebanese restaurant, so I hoped that this recipe would follow suit. It’s quite similar yet distinct in its subtlety and nuttiness, and did indeed make for a great accompaniment to baguette slices and oil. It requires a bit of work for such a simple recipe, but the labor could be expedited greatly by using a food processor rather than mortar and pestle, and using hazelnuts with the skins already removed, if possible. Also, I ended up toasting the various spices for about the same time, so I wonder if you could toast them all together if paying close attention so as not to burn them. Next time I’d add a tad more salt and heat, per my preferences. I bought some swordfish that I plan to sprinkle the dukkah on later this week and will also try adding a bit to my egg salad. I think it would be a fantastic addition to a savory yogurt dip as well. Essentially, you could add it to just about any blank slate for a little class and flare. Sadly it took me about an hour to make this (50 minutes hands-on), though 20 minutes of that was trying to scrape off the skins from the hazelnuts. Eventually I just threw the lot in, partial skins and all, and that seemed fine. I’m sure it would’ve saved a lot of time had I used my food processor instead of my mortar and pestle, but I halved the recipe so there wasn’t quite enough yield to reach above the blade.

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Comments

I like it made with chopped macadamias and pistachios but I bet hazelnuts are good too. I also put a good amount of lemon zest in there. It’s a nice counterpoint to the chili flakes, I think.

I love your idea of dipping hard boiled eggs into dukkah. I bet it adds pleasant texture as well as a lot of flavor. I also like duke with this roasted squash hummus. And don’t overlook just snacking on it.


Egyptian dukkah recipe

This homemade spice blend is incredibly easy to make. You'll need a food processor to grind the ingredients. If you don't have a food processor, you can grind them by hand using a mortar and pestle.

INSTRUCTIONS

Toast the nuts and spices.

  1. Start with the nuts first, then set aside and use the same pan for the seeds and peppercorns.
  2. Toast everything just until they start to turn golden, making sure not to let anything burn.
  1. It’s important to allow the ingredients to cool before grinding. Otherwise, the heat will create steam in the food processor and make more of a paste consistency.
  2. Then, pulse the nuts, seeds, and peppercorns together just until crumbly. It may help to blend a few things at a time before adding more to prevent overcrowding.

Recipe notes

  • Storage - Keep in a sealed jar in the pantry for 3 months. It won’t go bad after that, but the flavor and quality will diminish over time.
  • Freezing - Storing this spice blend in the freezer, or even the refrigerator, will help preserve the flavors longer. Keep in an airtight container to prevent ice crystals.
  • Health benefits - The combination of nuts and seeds provides a great source of vitamins, minerals, and antioxidants. Almonds and hazelnuts also contain oleic acid, which is an essential fatty acid.
  • Grind by hand - If you’d prefer to make this the traditional way, use a mortar and pestle instead of a food processor.
  • Nut-free - You can easily make this dukkah recipe allergen-friendly by using only seeds and spices. Just replace the nuts with some heartier seeds in equal amounts.

How to use dukkah

Sprinkle this on just about anything you can think of! Here are some popular ways to use this seasoning:


Can I use ground spices instead?

I wouldn’t advise it. Even though you will be grinding the spices, the texture you’re aiming for is just slightly crushed. Not a smooth powder like you’d find in commercially ground spices. It should adhere to the bread like pebbles, not dust.

I recommend visiting your grocery store bulk bins to buy a scoop of each of the whole spices. That way you don’t have to commit to an entire jar. A spoonful of whole spices usually costs just change.


Your Avocado Toast Needs Dukkah on It

For centuries, humankind was happy with a warm piece of toasted bread topped with a simple pat of butter, maybe a spot of jam if they were feeling fancy. Then, some genius discovered that butter could easily be replaced with a smooshed avocado and a sprinkle of sea salt and a revolution began. Somehow three simple ingredients begat tens of thousands of thinkpieces and millions of photographs so that this, the most glorious era in recorded history, might never been forgotten. Yet despite these efforts, concern over its legacy is real&mdashafter all, humankind began putting avocados on toast over two whole years ago. (OK, a few decades longer than that, but if you didn't Instagram it, it didn't happen.)There are ways to keep our cultural touchstones alive while also racing towards the future at lightning speeds on the Innovation Express. It may have taken millennia to figure out we could put avocado on a piece of toast, but it only took about eighteen months for people to discover you could put other things on top of the avocado that was on top of the toast. Things that would not veer it into open faced sandwich territory, but allow it to honor mankind&rsquos sacred traditions and keeping its feet planted in the toast camp. What a time to be alive. If you are ready to shake up your morning, dukkah&mdasha classic Egyptian flavor combo&mdashmay be just the thing for you. More than a spice blend but not quite a schmear, a generous coating of this fragrant, crunchy mixture instantly improves just about anything: succulent grilled meats, salty feta cheese, warm flatbread sopped with rich olive oil. It's a logical disruption for your precious avocado toast. After a few weeks you may even work your way up to dukkah and ricotta toasts. Big things are in store for you, my friend. Dukkah


Frequently Asked Questions

No, Dukkah is a blend of nut and spices, while Za’atar is a mix of crushed herbs and toasted sesame seeds.

If you store it in airtight containers, Dukkah will last a couple weeks at room temperature (in a dark spot).

Yes, for longer storage you can freeze in sealable bags for up to 6 months!

Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.


Watch the video: Egyptian Dukkah - Healthy Nut and Spice Mix (December 2021).