Dukkah

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.

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

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:

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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 #vegeliciouskitchen so I can see your creation! *Please note that the nutrition information provided is only a close estimate using an online nutrition calculator.*

Recipe adapted from: taste.com.au

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