Pronounced DOO-kah, meaning “to pound” in Arabic, Dukkah is an Egyptian inspired blend of nuts and spices.
Typically dukkah is made with nuts but we’ve made a nut free version that’s super delicious and super crunchy too.
This extremely versatile sprinkle adds a flavour boost to your favourite savoury dishes and goes perfectly chicken, fish, lamb, eggs and vegetables.
- Pumpkin seeds provide a healthy dose of omega-3 fatty acids, protein, vitamin and minerals. Combined with coriander and cumin seeds, Dukkah packs a good dose of anti-oxidants and known compounds that have been shown effective in lowering cholesterol levels.
Pumpkin Seed Dukkah (Nut Free)
- In a frying pan, toast pumpkin seeds for 3 – 5 minutes over low heat, agitating pan frequently. Set aside and allow to cool.
- Toast coriander and cumin seeds for 2 - 3 minutes over low heat, agitating pan frequently. Set aside and allow to cool.
- Toast sesame seeds for 1- 2 minutes over low heat, agitating pan frequently. Set aside and allow to cool.
- Place cooled pumpkin seeds, coriander seeds, cumin seeds, salt and pepper in food processor, blender of spice grinder and pulse until roughly ground. Be careful not to over blend. (I use my <a href="http://www.livelovenourish.com.au/shop-online/kitchen-equipment-vitamix/vitamix-total-nutrition-centre-5200">Vitamix</a> on pulse setting).
- Stir through sesame seeds.
- Store in a glass air-tight container away from heat and light, preferably in the refrigerator.
- Sprinkle over meats, poultry, salads, eggs or to garnish dips.
- Use as a coating to meats, poultry or fish before cooking.
- Serve over roasted vegetables.
- Add edible food-grade dried rose petals.
- Add 2 teaspoons toasted fennel seeds to mixture prior to grinding.
- Stir through dried mint flakes.
- Allowing the toasted seeds to cool first before grinding will avoid any moisture affecting the freshness of your dukkah.
- Dukkah works best when seeds and spices are dry toasted rather than raw as the heat from toasting helps to release flavours.