Homemade Dukkah Recipes – Egyptian Seasoning for Rubs, Dips with Nuts, Seeds, Spices
Dukkah also spelt Dukka or Duqqa is a delightful and flavoursome Middle Eastern toasted nut and spice blend that originated in Egypt, but is now common in Morocco and throughout the Middle East.
The basic ingredients are nuts, cumin, pepper, sesame seeds, coriander seeds, and salt. Various dried herbs such as thyme or mint and also various types of chili and anise and fennel seeds etc.
You can also use a wide range of nuts: pine nuts, almonds, hazelnuts, cashew nuts, pistachios or macadamia nuts.
The easiest way to enjoy Dukkah is to dip fresh bread into olive oil and then into dukkah on a plate.
You can buy various versions of dukkah at many specialist food stores, or using the recipes provided below, you can easily make your own unique version the way you like it.
The term ‘dukkah’ is derived from the expression "to pound" which describes the way the nuts, spices and herbs pounded together to form a coarse mixture rather than a powder.
It can be made with a pestle and mortar or a food processor. See the recipes for dukkah and some lovely recipes for using it.
Tips for Making Dukkah at Home
- The key for making a stellar dukkah is to freshly toast or dry roast your ingredients. So, you will need raw seeds, nuts and spices.
- Toast or roast the whole nuts (walnuts, hazelnuts, almonds and other large nuts) in a skillet, or on a pan in the oven, until they become aromatic and golden brown.
- Toast the sesame seeds, and other seeds and items very briefly, while stirring constantly, to brown them without burning them
- Remove the nuts and seeds after roasting or toasting them and set aside to allow them to cool down to room temperature before pounding or grinding them.
- Use a food processor, or a mortar and pestle to coarsely grind the nuts, added spices and dried herbs. You want a final texture that resembles very coarse sand, not a fine powder.
- Add finely chopped fresh herbs, ground spices and other 'wet' and 'dry' fine ingredients after the nuts have been processed.
Uses for Dukkah
- Dukkah served with fresh bread and olive oil is a great appetizer or snack with the drinks
- Fish, pork or poultry rubbed or tossed in dukkah mix before grilling baking is delicious.
- Sprinkle dukkah over poached eggs, avocado, salad or add to sandwiches.
- Added to spicy pizza, scrabbled eggs and omelettes
- Sprinkled over salads that have been drizzled with olive oil
- Dukkah and pumpkin are a perfect match. Simple sprinkle over roasted pumpkin just before they are cooked. Or make a pumkin dip and top with dukkah. You can make a delightful snack by spreading some soft roast pumpkin a pide or a pizza base. Bake the base until it is a golden color and toasted. Drizzle with tahini yoghurt, sprinkle on some dukkah and fresh parsley.
- Spice up your winter vegetable by tossing roast vegetables with dukkah. This works with most vegetables such as eggplant, cauliflower, potatoes, squash, pumpkin, zucchini, capsicum, parsnip, beetroot or carrot.
- Sprinkle onto ice-cream – Try it, a real taste sensation.
Simple Mixed Nut Dukkah
- 1 teaspoon ground pepper
- 3 tablespoons cumin seeds or 2 tablespoons ground cumin
- 3 tablespoons coriander seeds
- 1/3 cup sesame seeds, toasted
- 1 cup nuts, roasted nuts – any combination of almonds, macadamia, hazelnuts, pine nuts, peanuts, etc.)
- 1 teaspoon Sea Salt
Roast the sesame seeds and nuts in the oven, taking care not to burn them. They can aloes be roasted in a dry heavy pan. Toast the cumin and coriander seeds lightly in a dry pan to activate. Using a pestle and mortar grind the cumin and coriander seed. Add the nuts and grind coarsely. You can also use a food processor but don’t overdo it as you want a coarse consistency. Add the pepper salt and sesame seeds and blend into the mixture. Always make a double or triple batch because it can become addictive, well almost.
Store the Dukkah in airtight glass container or jar at room temperature.
Note: To make nut free version of dukkah, substitute roasted sunflower seeds or roasted pumpkin seeds (pepitas) for the nuts.
Pine Nut Dukkah
- 1 teaspoon baharat (white and black pepper, cinnamon, cloves and nutmeg)
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup coriander seeds
- 1 cup pine nuts
- 1 1/2 cup sesame seeds
Heat the pine nuts and coriander seeds over medium-high in a heavy dry frying pan. When the nuts and seeds have just started to color, add the sesame seeds and continue toasting until the mixture is golden brown. Transfer the mixture to a food processor. Add the chilli powder, cumin, salt and baharat mix. Blend together.
Macadamia Dukkah
- 2 Tablespoons coriander seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup of sesame seeds, raw
- 1 teaspoon of flaked sea salt
- 2 Tablespoons cumin seeds
- 1/4 cup of cup unsalted pine nuts, raw
- 1/2 cup of unsalted, raw, good quality macadamia nuts
- Fresh crusty bread for serving
- good quality extra virgin olive oil for serving
Add the pine nuts and macadamia nuts to a large heavy frying pan and lightly toast over medium heat while stirring (about 1-2 minutes). Transfer the nuts to food processor and pulse until finely chopped (resemble coarse crumbs). Pour the nut mixture into a large bowl. Add the sesame seeds to the frying pan and roast while stirring, for 1 to 2 minutes, until golden brown. Transfer to the bowl with nut mixture. Place cumin and coriander seeds into the frying pan and heat while stirring for 1-2 minutes, until they pop and start to release their aromas. Transfer all the ingredients to a mortar and pestle and pound until finely crushed. The dukkah can be stored in an airtight and sealed jar about one month.
Dukkah Spice and Nut Blend
- 30g roasted white sesame seeds
- 40g chopped pistachio nuts
- 30g chopped roasted hazelnuts
- Freshly cracked black pepper
- Pinch crushed dried chillies
- Pinch ground turmeric
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole fennel seeds
- 1/2 teaspoon whole cloves
Using a pestle and mortar pound the coriander, cumin, cloves, fennel, paprika, turmeric, salt, pepper, and the dried chillies to a coarse powder. Add the hazelnuts, pistachio nuts and sesame seeds, pound lightly, retaining largish pieces. Store the mixture in an airtight jar with a lid, until needed.
Dukkah coated Chicken or Fish Pieces with Lemon and Herbs
- 1 Tablespoon olive oil
- Freshly chopped parsley, coriander, basil or other herbs
- 1/2 lemon, juice and rind
- 1 Tablespoon breadcrumbs
- 3 Tablespoons of Dukkah
- 2 chicken breasts or 2 fillets of firm white fish
- Salt and pepper to taste
Mix the breadcrumbs, Dukkah, herbs, lemon rind, salt and pepper together in a small bowl and coat the fish or chicken pieces, rubbing in to get an even coating. Place on a baking tray, drizzle with a little olive oil and squeeze over some of the lemon juice. Bake in a preheated oven at 180 degrees C ( 350 degrees F) for about 35-40 minutes for chicken, or 15-20 minutes for the fish. Test for doneness in the center of the pieces or until cooked through. Serve with a boiled potatoes and a fresh green salad.
Hazelnut Dukkah With Mint
- 1/4 cup lightly toasted sesame seeds
- 1 to 2 teaspoons nigella seeds (optional)
- 1/4 teaspoon black pepper, freshly ground
- 1/2 - 3/4 teaspoon sea salt
- 2 teaspoons ground sumac
- 1 tablespoon dried mint or thyme
- 2 teaspoons fennel seeds
- 1 tablespoon cumin seeds
- 1/2 cup toasted hazelnuts (or almonds)
Lightly toast the sesame seeds in a dry frying pan over medium heat. Transfer the seeds to a small bowl and add the crushed hazelnuts. Toast the cumin seeds in the frying pan just until fragrant. Transfer to a mortar and pestle with the nuts sesame seeds and grind coarsely. Add all the remaining ingredients and mix.
