This dukkah seasoning featuring pounded nuts, ground spices, sesame and fennel seeds will add an appetizing crunch and a delightful twist to your dishes!
Dukkah is an Egyptian condiment containing nuts and a selection of spices. This everyday blend is quite versatile and can be used in a variety of ways. You can mix it with olive oil and serve as a dip for bread, or add as a seasoning for meats and vegetables.
The Flavour Affair:
Hazelnuts + Almonds + Salt + Cumin + Coriander + Sesame seeds + Fennel Seeds
As with many local condiments, the content of dukkah varies from one house to another. However, it always has pounded nuts, most traditionally hazelnuts, cumin and coriander. You can also add other spices depending on the intended use. In this dukkah recipe I am using fennel – its sweet licoricey taste is a great match for vegetables that I was planning to top with the seasoning.
Cumin: cumin is one of the prevailing flavours in Egyptian cuisine. Its rich, nutty notes liven up relatively humble ingredients of Egypt’s vegetable and meat dishes. Cumin is the key flavouring in dukkah.
Coriander: coriander’s mellow, floral and citrusy profile makes it a great partner for the earthy cumin. These two spices are often used together.
Sesame seeds: white sesame seeds accentuate the nuttiness and add a subtle sweetness to the blend. In my dukkah recipe I am also using black sesame seeds – I like the hint of bitterness which makes the overall flavour more rounded.
How to make dukkah:
In an authentic dukkah recipe, nuts are pounded and mixed with ground spice, salt and sesame seeds. There are a few things to note:
- You need to toast the nuts, sesame seeds and any other whole spice (like fennel seeds) beforehand. Because of different cooking times, it is best to do it in turns to avoid burning.
- The texture of original dukkah is coarse. This is why it is important to not over process the nuts whether you are using a mortar and pestle or a spice grinder.
Serving suggestions:
There are many ways you can enjoy your homemade dukkah. While traditionally they mix it with olive oil and use as a dip for bread, I love sprinkling it over roasted vegetables or even fish. It brings in an aromatic finish and an attractive crunch and is a great way to add a little sophistication to a simple dish. Still not sure? Try these delicious Brussels Sprouts (yes, you heard it right!) and see for yourself! 😀
Dukkah Recipe
Equipment
- 1 pan
- 1 spice grinder see notes
- 1 Mixing Bowl
- 1 airtight container to store
Ingredients
- 3 tbsp hazelnuts
- 3 tbsp almonds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds optional
- 1 tsp fennel seeds optional
Instructions
- Heat pan to medium.
- Dry roast hazelnuts for 4-5 minutes until they start turning brown and releasing aromas. Remove from the pan.
- Next, dry roast the almonds. Shaved almonds take 2-3 minutes over medium heat. Remove from the pan.
- Add white sesame seeds, black sesame seeds and fennel seeds (if using) and dry roast for 2 minutes. Remove from the pan.
- Add hazelnuts to the spice grinder and press a few times. Check the texture – it should be coarse but without too large pieces. Pulse a couple of more times if required and transfer to a mixing bowl.
- Repeat the same procedure with almonds.
- If using fennel seeds, add them to the grinder together with salt and ground spice. Pulse a few time to just break them. Transfer to the mixing bowl with nuts.
- Add the roasted sesame seeds to the bowl and mix everything together.
Notes
- You can use a basic mortar and pestle to pound the nuts and fennel seeds.
- Store dukkah in an airtight container in a dry cool place.
