If you’ve been reading food blogs recently, you may have noticed quite a few recipes for dukkah floating around. This is an Egyptian spice/nut/seed mix that is traditionally consumed by dipping a hunk of bread in olive oil and then into the dukkah. I found that it is delicious stirred into this couscous salad, atop other salads, and mixed into yogurt for a savory snack. It’s also good as-is, out-of-hand.
Whichever way you choose to consume your dukkah, know that it is super easy and quick to make and can be made in any number of ways. I compared three recipes before embarking on my own dukkah-making adventure. The basic ingredients are nuts, seeds (usually sesame), coriander, and cumin. I ended up using a mixture of ground almonds, peanuts, and walnuts (yes, I was lazy and bought a bag of pre-chopped nuts). The Kitchn says you can add other spices, herbs, or seeds at your will.
- 1 cup nuts (I used a mixture of almonds, peanuts, & walnuts. Hazelnuts are the classic nut for this dish.)
- 1/2 cup sesame seeds
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 3/4 tsp sea salt
- to taste: ground black pepper
- Preheat the oven to 325F (160C). Spread the nuts and sesame seeds on a baking pan and roast for 5-10 minutes or until they are golden-brown. Chop or grind the nuts after they are toasted and cool.
- While the nuts are roasting, toast the coriander and cumin seeds in a pan on the stove over medium-high heat, stirring occasionally, until fragrant. Grind the spices with a mortar and pestle.
- Combine all the ingredients with the salt and pepper in a bowl. Stir and serve.