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Dukkah on a blue plate with pita bread.
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Dukkah Recipe

Learn how to make Dukkah for a new way to add texture and flavor to any savory recipe. This Egyptian and Middle Eastern nut-and-seed blend can be salty, sweet, or spicy depending on how you make the pantry staple.
Course Appetizer
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 (2 tablespoon) servings
Calories 58kcal

Ingredients

For basic dukkah:

Instructions

  • Combine hazelnuts, 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.

Notes

  1. Hazelnuts: Roasting amplifies the nuttiness, making the nuts (and, as a result, the dukkah) more flavorful. To roast hazelnuts, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer. Toast until golden brown and fragrant, about 10 to 15 minutes, stirring occasionally.
  2. Seeds: Toasting makes seeds more aromatic as well. Large hazelnuts are going to take much longer to become nutty and fragrant than smaller seeds, so do this on a separate sheet pan. To toast the sesame seeds, preheat the oven to 350 degrees. Arrange sesame seeds in a single layer on a baking sheet or in an oven-proof skillet. Bake until golden brown and fragrant, stirring occasionally, about 8 to 10 minutes.
  3. Yield: This dukkah recipe makes 2 cups total, or eight 2-tablespoon servings.
  4. Storage: Store in an airtight container, in a cool dark place, for up to 1 month.

Nutrition

Calories: 58kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg