Wonderful Egyptian spice mixture called dukkah. It gets more enticing the more you eat of it. Serve with olive oil and toasted crusty bread (Turkish bread works well for this). Take a bite of this unusual and savory mixture by dipping bread in olive oil, followed by the hazelnut mixture.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 1 1/2 cups |
Ingredients
- ⅔ cup hazelnuts
- ½ cup sesame seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons freshly ground black pepper
- 1 teaspoon flaked sea salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
- Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
- Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.
Reviews
This is mine and my family’s favorite recipe for Dukkah. I like others do not use the full amount of black pepper. We are addicted to this! It is so good!
I am always so intrigued with herbs and spices and how they can take our food to the next level. I made this spice/nut blend and I am so happy! This turned out very well and my husband and I love the flavor. I did not make any adjustments since I believe it is important to follow the original recipe. This blend is very good and it is addictive! I am going to try it on baby potatoes smashed and browned up in the oven. YUM!
You right! I’m a huge fan because I tried this. Thank you for the recipe!
I heard of about Dukkah but never tried it. The first time I made it I followed the recipe exactly but my family felt the cumin was too strong. I now use just 1 teaspoon of cumin seeds and Kosher salt(reduced to 1/2 teaspoon). Love it with any bread available. ps. The Egyptians I know love it, but they do not think it tastes like the original, authentic Dukkah .
We used it as a topper for coconut greens soup, it’s so good & addictive! I used less pepper personal preference
easy and yummy.. I needed some for a recipe and used leftovers on some carrot soup
I’ve been making this for a few years now and always have it on hand. Yummy, and, yes, addictive!
Oh, gawd…so good. I would advise a different hazelnut skin removal trick: boil 2 cups of water with two tablespoons of baking soda, add hazelnuts and boil for 3 minutes. Remove the nuts from water and put in a bowl of ice water. The skins come off easily. So yummy with crusty, hot sourdough!
Love this as I love zaatar. But I need to laugh when people can’t see the difference between a tablespoon and a teaspoon….
Almonds are cheaper, so I always use them instead. Still delicious. Served with my wife’s homemade bread, it’s always a hit.
I added half of the pepper, a tablespoon of fennel seeds ground, a tablespoon of cardamom, a tablespoon of tumeric, and a tablespoon of curry powder to add a little zip. We love Dukkah and first enjoyed it in Perth, Australia where we lived for 3 years.
I sprinkled this Dukkah over the an Egyptian stew and vegetable side dishes, and it was awesome. This spice blend is a new favorite at our home. Thanks rosichops for sharing your recipe.
This respie is simply great .. I am an Egyptian .. I used to eat it when i was a kid .. My mom told me its for poor people who cannot afford to buy beef or chicken .. I have never known that i could make it at home .. We always used to but from the spices shot … Its justt greattt . Thank you
Great!
Sprinkled over steamed and buttered cauli for a veggie to go with Koshary. Interesting and delish.
This Middle Eastern cooking is a whole new adventure for me!!! I just got done making this recipe and I have to say I’ve never tasted anything remotely like this. I think it’s delish; I love the heat of the cumin and coriander, along with the texture of the sesame seeds and hazelnuts. I’m looking forward to many of the serving suggestions I’ve read here for Dukkah. However, the only caveat is I will cut the salt down to AT LEAST HALF!!! Every bite is unique, but a whole tsp of salt, IMO, is terribly overpowering and takes away from the delighful, complex medley of flavors. Enjoy!!!
I LOVE this recipe! I couldn’t stop eating it! I’m going to make this over and over and over.
I made this for a meeting of 30 friends. It wasn’t everyone’s thing, but those who love this sort of thing couldn’t stop eating it. I, myself, have become addicted. Very good! And a great introduction to food from Africa. Thank you!
Really nice! Different and yummy. Definitely addictive. At first I forgot the salt and pepper and was definitely underwhelmed. Once I added the salt and pepper it really popped.
Very good and very different. So true that the more you eat the more addicted you become. The first few bites we were thinking it tasted a little strange but after a few minutes we were gobbling it up. Can picture having this on a warm summer’s evening around a campfire. Also like that the same mix can be used as a rub for meat or on a salad. Could have the dip for appetizer and then use the same spice mix in the meal to carry the theme through the evening.
The only addition I made to this were fennel seeds, love the hint of licorice the fennel gives. Excellent served with the naan bread recipe on this site! My boyfriend is addicted to this now!