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    Home » All Recipes » 30 Minutes Or Less

    Dukkah

    Last updated on April 15, 2019. Originally posted on February 5, 2016 By Deb Delozier 2 Comments

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    Dukkah is an exotic combination of nuts and spices that is a uniquely delicious Egyptian inspired condiment to use as a topping to enhance so many foods.

    Dukkah

    Hazelnut and Pistachio Dukkah

    What the heck is Dukkah?

    Dukkah! Pronounced (dook- ah) – Well, what is that you might ask? If you’re anything like me just a few weeks ago, I was totally in the dark about it.  Sometimes I’m just amazed that I can miss out on deliciousness like this.

    Actually, I’m trying to remember how I ever came across dukkah. Well, wherever it was, it definitely intrigued me. Nuts, seeds and spices roasted and all mixed together – such an exotic combination that adds such delicious flavor and texture to foods.

    As some of you may know and some of you may not know, dukkah is an Egyptian blend of toasted spices, seeds and nuts that’s used as a condiment. I’ve read that commonly it’s made with hazelnuts but there are so many variations – some using pistachios or almonds or a combination of nuts, seeds and spices.

    It seems like the most constant factors in dukkah are sesame seeds, coriander seeds and cumin seeds. But I’m sure that can vary too!

    Dukkah Nuts, Seeds & Spices

    Dukkah Nuts, Seeds & Spices

    I was drawn to it right away because it makes such a flavorful and nutritious topping for many things like roasted vegetables, avocados and avocado toast, with chunks of bread that are dipped in olive oil and then in the dukkah – yum! This way just seems like such a social way to eat it!

    As far as I can tell,  the sky’s the limit, so to speak, when it comes to this lovely combination that is dukkah. I know that I would like it on a savory bowl of oatmeal, or sprinkled on a bowl of steamed veggies and rice, oven roasted vegetables, etc. etc.

    I made this basic recipe two ways each with different nuts but otherwise the same.  One of my combinations has hazelnuts and one of them has pistachios. Each nut you use gives a subtly different flavor and texture.

    Have fun experimenting!

    Here is the basic recipe:

    Dukkah
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    5 from 1 vote

    Dukkah

    This condiment is delicious with bread chunks dipped in olive oil and then in the dukkah so that it sticks to the oiled part of the bread. It also is good as a nutritious sprinkle on top of roasted vegetables, avocados, steamed veggies and rice, etc.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Condiment
    Cuisine: Egyptian, Vegan
    Servings: 1 1/2 cups
    Author: Deb Delozier | Vegelicious Kitchen

    Ingredients

    • 2/3 cup hazelnuts or pistachios
    • 1/2 cup sesame seeds
    • 2 Tablespoons coriander seeds
    • 2 Tablespoons cumin seeds
    • 1 - 2 teaspoons fresh ground black pepper
    • 1 teaspoon Himalayan pink salt
    • Extra virgin olive oil for dipping
    • slices Thick of artisan bread

    Instructions

    • Roast your nuts - hazelnuts or pistachios on a baking sheet in a 400 degree F oven for about 5 - 7 minutes
    • Remove from oven (if using hazelnuts place them in a clean dish towel and rub to try to remove as much of the skin as you can) - this isn't necessary if you use pistachios
    • Put whichever nuts you've used in a food processor with the metal S blade and process until chopped very small - but NOT a powder
    • Pour into a bowl
    • In a dry frying pan, toast your sesame seeds until lightly golden and add to bowl of nuts
    • Take your whole coriander seeds and whole cumin seeds and toast in a dry frying pan until aromatic and lightly browned
    • In an electric coffee grinder, completely grind the seeds - If you don't have a coffee grinder, you can crush them in a mortar and pestle - Add these to the bowl with the nuts and the seeds
    • Add the fresh ground black pepper and the salt and mix it all together well
    • *To serve - prepare thick slices of bread and a separate bowl of olive oil and dip your bread end in the oil and then in the dukkah and ENJOY!*
    • **Dukkah can also be sprinkled on various foods as a topping**
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

    Recipe adapted from: taste.com.au

     

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    Comments

    1. Rosa

      February 08, 2016 at 12:33 pm

      5 stars
      Hi Debra! This is Rosa (@ros13 on Instagram). I just made this and OH MY GOODNESS it’s sooooo good! I just can’t stop eating it! I’m writing you from my kitchen even before serving it with sourdough rye bread on the table for dinner because I just tasted and needed to tell you.
      Thank you so much for sharing this recipe! So simple and versatile! I love it!
      I tried the pistachio option by the way =). Lots of love to you!

      Reply
      • Debra Rose

        February 08, 2016 at 7:44 pm

        Oh Rosa! I’m so happy to hear that you tried it and liked it! Yay! I really liked the pistachio version too. I hope the people you’re serving it to enjoy it also. Thanks so much for letting me know. It really means a lot! (PS I miss emojis!) xxx Debra

        Reply

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    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

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