Pronounced DOO-kah, meaning "to pound" in Arabic, Dukkah is an Egyptian inspired blend of nuts and spices. Typically a Dukkah recipe uses hazelnuts, sesame seeds, cumin and coriander seeds that are dry roasted and blended to form a fine sprinkle.
- 1/2 cup your chosen Nuts (almonds, macadamia nuts, pine nuts or hazelnuts)
- 1/4 cup sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- Pinch Black Pepper
- Pinch sea salt
In a frying pan, toast nuts 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 nuts, 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 Total Nutrition Centre 5200 Vitamix on pulse setting).
Stir through sesame seeds.
Store in a glass air-tight container away from heat and light, preferably in the refrigerator.
Make It Personal:
- 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.
Sensitive to Nuts?
- Allowing the toasted nuts and seeds to cool first before grinding will avoid any moisture affecting the freshness of your Dukkah.
- For a quicker Dukkah, use dry roasted almonds and skip toasting of nuts.
- Dukkah works best when nuts and spices are dry toasted rather than raw as the heat from toasting helps to release flavours.
Sensitive to FODMAPs?
- Simply substitute nuts for your favourite seeds such as Sunflower Seed Kernals, Pumpkin Seeds or additional Sesame Seeds.
- Choose tolerated nuts and avoid cashews.