Dukkah is a delightful blend that nut enthusiasts will absolutely adore! This Egyptian mixture of nuts and spices can enhance various dishes or, as I love it best, be enjoyed simply with olive oil for dipping bread.
I have a strong appreciation for Middle Eastern cuisine, and while dukkah joins my collection of recipes here, my Baba Ghanoush and Kibbeh have already gained substantial popularity.
If dukkah is new to you, you’re in for a treat!
My initial encounter with dukkah inspired me to make my own version. While ready-made dukkah is available in many stores, nothing beats the homemade variety. Crafting it yourself allows for customization to match your preferences—in my case, that means using less cumin than many variations I’ve previously tasted.
The bonus of making it at home is the assurance of using fresh ingredients. Utilizing fresh nuts and spices is crucial, as stale spices may lack flavor and aroma, while old nuts can taste rancid or sour.
To create the best dukkah, select fresh nuts!
What is Dukkah?
Dukkah, often spelled Duqqa, Du’ah, or Do’a, is a Middle Eastern seasoning made from a mixture of nuts, spices, and occasionally herbs.
Its origins trace back to ancient Egypt, located at a crossroads of essential spice routes, giving the Egyptians access to valuable eastern spices like cumin and coriander.
This seasoning was used by everyone, from the commoners to the Pharaohs, often varying by household or vendor, to season their loaves of bread.
In spice markets of Cairo, you can find packaged dukkah sold in paper cones. In the U.S., Trader Joe’s and specialty spice shops stock it. Its popularity has surged thanks to cooking shows, which have led to broader availability.
Given how simple it is to prepare at home, I truly don’t understand why anyone would opt for the store-bought alternative!
What does Dukkah Mean?
The name “Dukkah” (pronounced doo-kah) comes from an Arabic term meaning “to pound” or “to crush”.
While today many use a food processor to prepare it, traditionally, dukkah was made by pounding the ingredients with a mortar and pestle.
Ingredients
To prepare Dukkah, gather the following ingredients:
- Nuts: Most versions feature hazelnuts, either alone or combined with other nuts. My recipe includes hazelnuts, almonds, walnuts, and pistachios.
- Sesame Seeds: Use white sesame seeds, either raw and toasted or pre-toasted.
- Spices: Traditional recipes call for coriander and cumin seeds. Paprika is optional—choose from sweet, hot, or smoked varieties.
- Salt: Some recipes exclude salt, but since I use raw unsalted nuts, I prefer to incorporate some for flavor enhancement.
Creating Dukkah
Making dukkah is incredibly straightforward! You merely need to toast the nuts and seeds before adding them to a food processor until they’re coarsely ground.
If you wish to embrace tradition, feel free to use a mortar and pestle for a more authentic experience.
My recipe yields more dukkah than many others, as I anticipate once you taste it, you’ll want to incorporate it into all sorts of dishes.
Should you need to adjust the quantity, feel free to halve or multiply the recipe as desired!
Essential Tools: A baking sheet and a food processor.
Steps to Prepare Dukkah
- Toast the Nuts and Seeds: Preheat your oven to 350°F. Spread the raw nuts and seeds evenly across a baking sheet and toast them until they cool completely.
- Make the Dukkah: In the food processor, combine your cooled toasted nuts and seeds with leftover ingredients, pulsing until coarsely chopped. Be cautious to avoid over-processing, as this could lead to a powder or nut butter instead of the desired texture.
Olivia’s Tips
Dukkah is incredibly versatile! Feel free to use any nuts you prefer. To cut down on prep time, consider purchasing already roasted nuts and sesame seeds, but keep in mind they’ll likely be salted, so adjust your salt quantity accordingly. If you toast your nuts and seeds, it’s essential to let them cool completely to prevent paste formation.
Enjoying Dukkah
Traditionally, dukkah is served with bread (often pita) and olive oil for dipping. You dip the bread in olive oil, then into the dukkah for an exquisite flavor combination!
I love including dukkah on a Middle Eastern-inspired cheeseboard, accompanied by warm bread, fresh fruits (like grapes and pomegranates), cheese, labneh, and olives.
Once you try dukkah, its versatility will have you eager to use it on a wide array of dishes. Here are a few ideas to get started:
- Sprinkle on hummus, labneh, soups, salads, avocado toast, and fried or scrambled eggs.
- Use it to coat beef, chicken, or fish.
- Toss with roasted vegetables.
- Add it as a topping for homemade bread.
Frequently Asked Questions
Is Dukkah the same as Za’atar?
No, dukkah blends nuts and spices, while za’atar consists of crushed herbs and toasted sesame seeds.
How long does it last?
When stored in airtight containers, dukkah can last a couple of weeks at room temperature, kept in a dark area.
Can I freeze dukkah?
Yes, it can be frozen in sealable bags for up to six months for long-term storage.
If you try this recipe, I’d love to hear about your experience! Please leave a comment and a rating. You can also tag me on Instagram with #oliviascuisine.
Dukkah
Servings: 1 cup
Prep Time: 5 minutes
Cook Time: 8 minutes
Cooling Time: 10 minutes
Total Time: 23 minutes
Course: Seasoning
Cuisine: Middle Eastern
Ingredients
- ½ cup raw hazelnuts
- ¼ cup raw walnuts
- ¼ cup raw almonds
- ¼ cup white sesame seeds
- ¼ cup roasted pistachios
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- ½ teaspoon paprika (optional)
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions:
- Preheat your oven to 350°F.
- Spread all raw nuts and seeds on a baking sheet. Roast for 5 minutes, stir, then return them to the oven for another 3 minutes until they smell nutty. Avoid burning them, as that will lead to bitterness.
- Allow to cool completely.
- Combine the toasted nuts and seeds in a food processor, add the other ingredients, and pulse until coarsely ground. Adjust seasoning as necessary.
- Serve immediately or store in an airtight jar for up to a month.
Storage: Keep in an airtight container at room temperature, in a dark space, for 2-3 weeks.
Freezing Instructions: For longer storage, freeze dukkah for up to 6 months.
Nutritional Information (per 2 tbsp):
Calories: 100, Carbohydrates: 4g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Sodium: 98mg, Potassium: 116mg, Fiber: 2g, Sugar: 0.5g, Vitamin A: 56IU, Vitamin C: 0.5mg, Calcium: 54.5mg, Iron: 1.25mg
Author: Olivia Mesquita
Course: Seasoning
Cuisine: Middle Eastern
