How to make dukkah

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Learn how to make Dukkah (pronounced DOO-kah) and discover a new way to add texture and flavor to your dishes. This Egyptian mix of nuts and seeds can be salty, sweet, or spicy depending on how you make it.

Try my base mix or mix countless other ingredients from my suggestion list. Use Dukkah as a garnish, garnish or even as a healthy snack mix!

What is dukkah?

The dukkah work comes from the Egyptian Arabic word meaning "to hit" or "to crush", and this is exactly how it is done.

The ingredients are put in a mortar and pestle and crushed by hand. The most modern recipes state that you can use a food processor, but doing so in a mortar and pestle results in the best texture, somewhere between a mixture of coarse nuts and a spice powder.

Why the hell would Dukkah want to do it?

If you're like me (of course you are, that's why you're here!) You are wondering why you should care about Dukkah.

I never heard of things until I went to culinary school. But it didn't take me long to see the appeal.

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When you're thinking about a dish, in an ideal world (maybe it's not a busy average on Wednesday night, but maybe when you're dreaming about food before you fall asleep) you're thinking of different flavors, colors and textures coming together to do magic

Dukkah is an easy way to add flavor and, most importantly, texture to a dish. Crunch, specifically. If that's your thing. If that is what you are looking for.

It's the same reason I put cornflakes on top of my cheese fries and on my French toast. Or pretzels in my raspberry jelly salad. And fried onions in my green bean casserole. Everyone loves a little crunch.

Then you may not want to add Dukkah to your chicken soup. But if you're making a special rib for Christmas, it can be fun to serve up some Dukkah (with its horseradish cream). Or add a little to a salad, a bowl of lentil soup, or your next batch of roasted vegetables.

How do I make Dukkah in a mortar and pestle?

Crush, crush, crush! But in stages, of course! Each walnut, seed and spice must be crushed separately according to size.

Shredding the ingredients in stages gives you more control and overall better texture, as none of the ingredients should be a super fine powder.

How do you eat dukkah?

If you want to follow the tradition, dukkah is used as a sauce for khubz, or flatbread, which is first dipped in olive oil to help the granules of the mixture adhere to the bread.

But as I said earlier, it can be a complement to anything: meat, vegetables, soups and salads. You can enjoy it for breakfast on top of your oatmeal or morning yogurt (imagine a granola without grain).

And if done right, it can simply be eaten as a healthy snack mix!

Should I toast the ingredients?

Yes! Toasting brings out the natural aroma of each ingredient, making your dukkah tastier. But again, just like shredding, we want to toast the ingredients in stages according to size.

Large hazelnuts will take much longer to become nutty and fragrant than, for example, small sesame seeds. You should also toast whole-seed spices like coriander and cumin.

How do I make Dukkah?

Now the fun part! Dukkah's beauty is the endless combinations you can make. Basically, it's only limited to your imagination.

Here is my favorite base recipe:

  • ½ cup of any type of walnut (the most traditional is hazelnuts)
  • 1 tablespoon of white sesame seeds
  • ½ teaspoon flaky sea salt
  • 2 tablespoons of seed combination
  • 1 teaspoon combination of spices and herbs
  • Optional: up to 3 tablespoons of any Mix-In from the list below.

The mixture will be kept in an airtight container, in a cool, dark place, for up to 1 month.

Dukkah's Inspiration List

NUTS: Almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, peanuts, walnuts, pine nuts, pistachios, walnuts

SEEDS Caraway, cardamom, coriander, chia seeds, cumin (black and white), fennel, fenugreek, grains of paradise, hemp, nigella, pips (pumpkin seeds), poppy seeds, sunflower seeds

HERBS SPICES: Cayenne pepper, dried basil, dried fenugreek leaves, dried mint, dried oregano, dried thyme, ground allspice, ground cinnamon, ground ginger, ground nutmeg, ground sumac, ground turmeric, peppercorns (white, black, pink, green), red pepper flakes, za'atar

MIX-INS (Optional): brown sugar (light and dark), dried edible flowers, dried shallots, ground coffee, cocoa beans, grated grapefruit zest, grated lemon zest, grated lime zest, grated orange zest, millet, puffed quinoa, grated coconut

Learn how to make Dukkah (pronounced DOO-kah) and discover a new way to add texture and flavor to your dishes. This Egyptian mix of nuts and seeds can be salty, sweet, or spicy depending on how you make it. Try my base mix or mix countless other ingredients from my suggestion list. Use Dukkah as a garnish, garnish or even as a healthy snack mix!

Cuisine: Middle Eastern Preparation time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Servings: 8 Calories: 194 kcal

For the basic dukkah:

  • 1/2 cup toasted hazelnuts
  • 1 tablespoon roasted sesame seeds
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon roasted coriander seeds
  • 1 tablespoon roasted cumin seeds
  • 1 teaspoon dried thyme

For spicy hazelnut and fennel dukkah:

  • 1/2 cup toasted hazelnuts
  • 1 tablespoon roasted sesame seeds
  • 1/2 teaspoon flaky sea salt
  • 1/2 tablespoon toasted coriander seeds
  • 1 1/2 tablespoons roasted fennel seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes

For the sweet cashew and coconut dukkah:

  • 1/2 cup cashews
  • 1 tablespoon roasted sesame seeds
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon of nuggets
  • 1/2 tablespoon toasted coriander seeds
  • 1/2 tablespoon roasted cumin seeds
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon of dark brown sugar
  • 2 tablespoons unsweetened grated coconut

For Sunny Almond and Lemon Dukkah:

  • 1/2 cup toasted almonds
  • 1 tablespoon roasted sesame seeds
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon roasted coriander seeds
  • 1 tablespoon of sunflower seeds
  • 1 teaspoon ground sumac
  • 1/2 teaspoon grated lemon zest

To make basic dukkah:

  • Combine nuts, sesame seeds, and sea salt. Add your choice of other sides, spices and herbs, and mixes if you like. 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 dukkah from cashew nuts and coconut:

  • Combine cashews, sesame seeds, sea salt, pips, 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 dukkah Sunny Almond and Lemon:

  • 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.

Nutrition

Calories :: 194kcal

How to dukkah do

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