1/1 Photo of Dukkah
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.
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- 1Preheat oven to 200c (or 390 degrees F?) -- oven is only for the pistachios and macadamia nuts.
- 2Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
- 3Quickly pan fry (dry pan) sesames, stir and then remove.
- 4Add coriander and cumin together and dry roast until fragrant.
- 5Roast 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).
- 6Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
- 7Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
- 8When nuts are cooled, place in the food processor and process until fine.
- 9Combine spices and nuts with sea salt and pepper to taste.
- 10Store in an airtight container preferably in the the fridge.
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Nutritional Facts for Dukkah
Serving Size: 1 (387 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1007.7
- Calories from Fat 783
- Total Fat 87.0 g
- Saturated Fat 11.7 g
- Cholesterol 0.0 mg
- Sodium 2386.6 mg
- Total Carbohydrate 54.4 g
- Dietary Fiber 27.7 g
- Sugars 4.4 g
- Protein 28.8 g