Learn how to make Dukkah (pronounced DOO-kah), and discover a new way to add texture and flavor to your dishes. This Egyptian nut-and-seed blend can be salty, sweet, or spicy depending on how you make it. Try my base blend or mix in countless other ingredients from my list of suggestions. Use Dukkah as a topping, garnish, or even a healthy snack mix!
Combine nuts, sesame seeds, and sea salt. Add your choice of other sides, spices and herbs, and mix-ins if desired. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.
To make spicy hazelnut and fennel dukkah:
Combine hazelnuts, sesame seeds, sea salt, coriander seeds, fennel seeds, black peppercorns, and red pepper flakes. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.
To make sweet cashew and coconut dukkah:
Combine cashews, sesame seeds, sea salt, pepitas, coriander seeds, cumin seeds, cinnamon, and ginger, brown sugar, and coconut. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.
To make sunny almond and lemon dukkah:
Combine almonds, sesame seeds, sea salt, coriander seeds, sunflower seeds, sumac, and lemon zest. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.