Dukkah is originally an Egyptian blend of spices and nuts that is served with olive oil and bread for dipping. It’s an excellent starter because it can be easily made well in advance. But as you can see from my list over here, there are so many more ways to use this flavour and texture explosion! Trust me, you won’t have any problems using it up. The dukkah will keep for a few months in an airtight container in the pantry.
A small bottle makes a lovely gift.
- 300 g hazelnuts roasted & peeled
- 100 g sesame seeds
- 60 g ground coriander
- 60 g ground cumin
- 1 teaspoon sea salt flakes
- In a food processor, blend nuts until you have a chunky meal.
- Stir in sesame seeds, coriander, cumin & salt. Taste and season with extra salt if needed.
The dukkah will keep for a few months in an airtight container.
carnivore – serve with finely sliced prosciutto or salami.
nut free – replace hazelnuts with a mix of seeds such as sunflower, lindeeds (flax) and pepitas. Or consider serving a chilli oil for dipping bread instead.
almond – replace the hazelnuts with roasted almonds.
budget – replace some or all of the hazelnuts with fine bread crumbs.
to roast the hazelnuts – I usually cheat and buy pre-roasted and peeled because peeling hazelnuts is a pain! Sometimes I pop them in the oven for 5 minutes (200C / 400F) to freshen up before making my dukkah. To roast from scratch pop on a baking tray and roast for 10 minutes or until golden brown and tasty. It’s usually somewhere around the 12 minute mark but may take 15 minutes, depending on your oven. Make sure you set your timer because there’s nothing worse than wasting burnt nuts.
different nuts – replace the hazelnuts with roasted almonds, macadamias or cashews or a mixture of your fave nuts.
Problem Solving Guide
bland – make sure your spices are fresh and your nuts are roasted. For now just be more generous with the seasoning.
too salty – Next time season more gradually. For now, you could dilute with more of everything.
short on time – either just serve the bread and olive oil.
Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.
hazelnuts, sesame seeds, cumin, coriander, salt
as a dip – serve with bread and a little bowl of olive oil. Dip bread into oil and then into the dukkah.
salads – sprinkle over salads for a bit of crunch & spice.
dukkah eggs – sprinkle dukkah over your favourite eggs. Particularly great on poached or fried eggs.
on pizza – make a pizza with finely sliced potato and sprinkle dukkah over as soon as it comes out of the oven.
marinade – combine equal amounts of dukkah and olive oil and use it to marinate
chickpea & dukkah salad – combine 1 tablespoon lemon juice with 2 tablespoons olive oil. Toss in a drained can of chickpeas and a handful of grated parmesan or parsley leaves. Finish with a generous sprinkling of dukkah.
on roast veg – sprinkle over roast pumpkin or sweet potato either before or after roasting.
with hummus – sprinkle over hummus for a more spiced / nutty vibe.
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