Prep 5 mins
Cook 15 mins
Dukkah (pronounced 'do -kah') is an Egyptian blend of coarsely ground nuts and spices. Use it in Chargrilled Vegetable and Pita Salad With Feta and Dukkah or by dipping bread in extra virgin olive oil then into the dukkah. Or use dukkah as a crust or breading for foods like lamb, shrimp, fish or chicken. Sprinkle over salads, pasta dishes, or scrambled eggs. Think it might be good on roasted carrot soup. This recipe came from The Culinary Chase Blog. The timing does not include the cool downs after each roasting nor the shelling of the nuts.
- 150 g sesame seeds
- 50 g coriander seeds
- 50 g cumin seeds
- 50 g pistachios, shelled
- 75 g macadamia nuts, roughly chopped (can use whole blanched almonds)
- 2 teaspoons sea salt (please don't use table salt!)
- fresh ground black pepper, to taste
- Preheat oven to 200c (or 390 degrees F?) -- oven is only for the pistachios and macadamia nuts.
- Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
- Quickly pan fry (dry pan) sesames, stir and then remove.
- Add coriander and cumin together and dry roast until fragrant.
- Roast macadamia nuts and pistachios in oven until golden brown, 200c (or 390 degrees F?) for about 5 minutes (let everything cool before processing or it will turn into paste).
- Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
- Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
- When nuts are cooled, place in the food processor and process until fine.
- Combine spices and nuts with sea salt and pepper to taste.
- Store in an airtight container preferably in the the fridge.
This was a lovely dukkah blend. I subbed cashews for the macadamia's, cut my nuts coarsely by hand and ground my seeds in a mortar and pestle. I usually store my dukkah in the freezer as I believe it keeps fresher that way and can be pulled out at the last minute if you have unexpected guests and are making a dip platter.