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Dukkah

[heart_this] · Mar 27, 2008 · 31 Comments

Dukkah

A while ago I was watching Ricardo and Friends on the Food Network and he made something called Dukkah which sounded pretty interesting. Dukkah is an Egyptian blend of nuts, seeds and fragrant spices. I searched the web and quickly found a bunch of recipes and each of them had a different combination of nuts, seeds and spices. I tried to distill all of the recipes down to the core ingredients of a basic dukkah and came up with this combination. Most of the dukkah recipes used either almonds or hazels nuts but I decided to use both. I wanted a chunkier texture so I just chopped the nuts by hand though you could place them into a food processor to make a finer dukkah. One recipe called for dried lemon zest which I will have to try next time.
Since dukkah is used to add flavour to dishes toasting the nuts, seeds and spices is an important step to bring out the full flavour of all of the ingredients. Since I was already toasting so many things I decided to toast up some chili peppers and made a fresh chili powder blend for the dukkah.
The dukkah turned out to be pretty aromatic and tasty. I first tried the dukkah by dipping bread in olive oil and then in the dukkah. Since then I have used the dukkah as a garnish on soups , salads and other vegetables (like roasted cauliflower). Dukkah sounds like it would make a great crunchy crust for fish, chicken, pork chops, etc. I keep finding myself thinking, “Can I put dukkah on this?”.

Dukkah

Dukkah

Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes Servings: 20
ingredients
  • 1/2 cup almonds
  • 1/2 cup hazelnuts
  • 1/4 cup sesame seeds
  • 2 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon salt
  • 1 tablespoon chili powder (optional)
directions
  1. Toast the almonds and hazelnuts in a preheated 350F/180C oven until fragrant, about 10-15 minutes.
  2. Finely chop the nuts after the cool.
  3. Toast the sesame seeds, coriander seeds, cumin seeds, peppercorns one at a time in a pan until fragrant, about 1-3 minutes.
  4. Grind the seeds and peppercorns in a mortar and pestle.
  5. Mix every thing together.
Note: Mix in the chili pepper a little at a time and test the heat with some bread and olive oil.
Use in:
Roasted Cauliflower and Red Pepper Soup
Dukkah Crusted Cod

Similar Recipes:
Chili Powder

Food, Gluten-free, Low-carb, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Vicarious Foodie says

    March 28, 2008 at 12:10 am

    I consider myself pretty in the loop with what’s going on on the Food Network, but I’ve never even heard of Ricardo and Friends before.

    This Dukkah sounds like it has lots of possibilities…very new and interesting recipe.

    Reply
  2. Peter M says

    March 28, 2008 at 12:43 am

    I saw the same show Kevin…still getting ’round to trying it.

    Reply
  3. Neen says

    March 28, 2008 at 12:48 am

    So, how long does Dukkah keep? Do you keep it in the fridge, the freezer, or an airtight container? And how the hell did you get those nuts chopped so finely BY HAND????

    Reply
  4. Vicki says

    March 28, 2008 at 1:13 am

    I love dukkah! I want to try coating fish with it, but I’m too afraid of burning the nuts before the fish is cooked…

    Reply
  5. Chef Erik says

    March 28, 2008 at 1:46 am

    Sounds yummy, do you think it would be nice over ice cream, mabey coconut?

    Reply
  6. Patsyk says

    March 28, 2008 at 1:55 am

    I’ve never heard of Dukkah or of Ricardo and Friends… sounds like I have fallen behind in my Food Network viewing!

    I love the components of this spice mixture. I’ll have to make some up and give it a try.

    Reply
  7. Kevin says

    March 28, 2008 at 1:56 am

    Vicarious Foodie: Ricardo and Friends is a Canadian Food Network program. I am not sure if it is broadcast in the US.

    neen: I made my first batch of dukkah about 3 months ago and I have been keeping it in an air tight jar on my spice shelf and it is still in great condition.

    chef erik: I am not sure if dukkah would go with ice cream. Chili heat goes well with chocolate ice cream so it might work. I will have to experiment with it.

    Reply
  8. Rebecca says

    March 28, 2008 at 3:25 am

    sounds great-I’ve never tried this before!

    Reply
  9. Psychgrad says

    March 28, 2008 at 3:45 am

    I saw this show too! It’s on my list of things to try. Looks great!

    Reply
  10. dp says

    March 28, 2008 at 4:12 am

    I love making spice blends and pastes…they’re so convenient to have around. I’ll have to try this dukkah.

    Reply
  11. Anonymous says

    March 28, 2008 at 4:26 am

    I used a similar mix as a crust for fish but i didn’t know it was named Dukkah. Really cool!
    I like your recipe! 🙂

    Reply
  12. Christine says

    March 28, 2008 at 5:43 am

    I’ve heard of this before but didn’t know much about it. The recipe sounds very interesting. I’m sure there’s endless possibilities for this. I might try it with some steamed white rice soon 🙂

    Reply
  13. noble pig says

    March 28, 2008 at 6:17 am

    Wow, that’s pretty cool. I bet the texture it gives dishes is quite intersting. I’ve never heard of Ricardo, I guess I need to look for him.

    Reply
  14. Rosa's Yummy Yums says

    March 28, 2008 at 8:50 am

    That spice mixture looks interesting! I’m keeping that recipe, thanks!

    Cheers,

    Rosa

    Reply
  15. Laura @ Hungry and Frozen says

    March 28, 2008 at 10:11 am

    Bread, olive oil and dukkah is one of my favourite lunches…your recipe looks delicious 🙂 I think I can identify with that “what can I put dukkah on now?” feeling. BTW if you like dukkah you might well like Za’atar (this is presuming you don’t already know about it) which is basically a mix of thyme, sesame seeds and sumac and is addictive!

    Reply
  16. Sylvie says

    March 28, 2008 at 12:20 pm

    That looks like a great thing to have handy.

    Reply
  17. Gloria says

    March 28, 2008 at 12:43 pm

    This looks so yummy Kevin, I never made it, I will try, I heard from Ricardo and Friends in internet, beauty picture too!!!xGloria

    Reply
  18. Bellini Valli says

    March 28, 2008 at 2:14 pm

    I made dukka or za’atar a few week back and love it on pita breads or mixed in with goat cheese for a spread on crackers. It is delicious also on fried halloumi cheese as well:D The possibilities are endless!!!!!!!

    Reply
  19. Deborah says

    March 28, 2008 at 3:22 pm

    I have never heard of this before. But it sounds wonderful – and very versatile.

    Reply
  20. giz says

    March 28, 2008 at 4:04 pm

    Kevin – thanks so much for posting this. I watch Richardo very often and have never heard him reference it. He’s such a fun chef to watch. What a neat combination of spices with alot of possibilities. Now I can officially say I know what dukkah is.

    Reply
  21. Lisa says

    March 28, 2008 at 4:19 pm

    I really must try this. I would of course have to try a spicy version!

    Reply
  22. Fearless Kitchen says

    March 28, 2008 at 4:54 pm

    This looks good – I’ve been looking for a dukkah recipe that doesn’t make a huge quantity, and the addition of the nuts makes it even better!

    Reply
  23. Elle says

    March 28, 2008 at 5:08 pm

    I’ve never heard if this but it sounds fabulous! And it’s got lots of possibilities, too. Thanks so much for sharing, Kevin!

    Reply
  24. Sylvia says

    March 28, 2008 at 7:09 pm

    After taste this I think that I would
    do the same question ” If I put dukka in these? because i love all ingredients

    Reply
  25. Jessy and her dog Winnie says

    March 28, 2008 at 9:12 pm

    Yum! I bet it is really aromatic.

    Reply
  26. RecipeGirl says

    March 28, 2008 at 11:57 pm

    Looks very interesting. I like the idea of using it as a coating for fish.

    Reply
  27. Elana says

    March 29, 2008 at 2:04 am

    This looks amazing. Can’t wait to try it!

    Elana

    Reply
  28. StickyGooeyCreamyChewy says

    March 29, 2008 at 3:16 am

    That looks so pretty! I can’t wait to see what you do with it! 😉

    Reply
  29. Anonymous says

    September 5, 2008 at 10:09 pm

    I’ve just made this last weekend…and I can’t keep out of it. SO good.

    Reply
  30. christine says

    June 30, 2010 at 2:03 am

    Bread dipped in olive oil, dipped in dukkah is the best. Also excellent to dip are hard boiled quail eggs!

    Reply
  31. Jackie says

    November 24, 2019 at 6:03 pm

    Kevin!
    I’ve been looking for dukkah at all of our local (#4) Trader Joe’s and have been told it “may” come in 2020. Not enough assurance for me!
    Think I’ll take your recipe and have a go!
    Thanks for giving us some inspiration!
    Jack and Ken

    Reply

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