Derived from Egypt,” dukkah or duqqa” is a mixture of nuts, seeds and spices blended together to make a rich fusion. A celebration of aromatic crunchy flavors that vary slightly from recipe to recipe. The word dukkah literally translates to crush, since it used to be pounded by a mortar and pestle, now with food processors found in almost all kitchens, dukkah can be ground in seconds unless you want to get back to basics! There are numerous health benefits in dukkah; thanks to the varied range of nuts, seeds and spices that have a massive amount of antioxidant quality which help fight the effects of free radicals.
Dukkah
What is dukkah used for? The options are endless, a versatile blend that I would eat it by itself. Sprinkle it over labneh, hummus, baba ghanouj, salads, roasted veggies, scrambled eggs, boiled eggs, or even over an oily bread and serve it as an appetizer. My lovely friend, Etty, told me that she would enjoy it as well with butter and bread, I am assuming that it should be a treat, so the sky is your limit. Spicing up those dishes with dukkah is a certain way to add a fancy touch and an incredible depth of flavor to those dishes. Make a batch and keep it on your kitchen shelf, it is a handy blend to rely on.
I am assuming (never tried but very curious to) it may be good too to bread chicken and fish with for a low carb option!
Why do you need to toast the nuts and seeds? Toasting improves the texture and flavor of nuts and seeds, and revives the crispness in them which will apperntly improve, to a great extend the whole flavor profile of dukkah. It is a simple process which needs only a skillet and your stovetop.
Over medium heat, gently roast the almonds and walnuts in a dry skillet, no oil added.
Toast about 3-4 minutes, stirring all the time until fragrant and partially colored. Remove from skillet and set aside.
Add the sesame seeds to the skillet and toast over medium heat.
Stir all the time until the sesame seeds turn into a golden nuttiness. Beware while toasting sesame seeds, they can burn quickly. Remove from the skillet and set aside.
Toasting the pumkin seeds brings out a little more crisp and their flavor get nuttier. Lightly toast the pumpkin seeds, over medium heat, stir well. As the pumpkin seeds heat, some may pop a bit, no worries that is o.k, keep stirring until they turn golden brown, it takes about 2 – 3 minutes. Remove from skillet to avoid burning them. Set aside.
In a small food processor fitted with a blade, add the toasted almonds, walnuts, sesame seeds, pumpkin seeds, fennel seeds, cumin powder coriander powder, and sea salt. Pulse to grind the mix.
You need to grind the mix but not to a powder, you don’t want the mix to be too fine, the consistency should be that of coarse breadcrumbs.
Transfer it to a tight glass jar and dukkah keeps well at room temperature for 3 weeks. Happy eating.
Dukkah
Description
Ingredients
- ½ cup almonds shelled
- 4 tablespoons walnuts
- 4 tablespoons white sesame seeds
- 4 tablespoons hulled pumpkin seeds pepitas
- 1 leveled teaspoon fennel seeds
- 1 leveled teaspoon cumin powder
- 1 leveled teaspoon coriander powder
- 1 leveled teaspoon sea salt
- Chilli flakes optional
Instructions
- Over medium heat, gently roast the almonds and walnuts in a dry skillet, no oil added, and toast about 3-4 minutes, stirring all the time until fragrant and partially colored. Remove from skillet and set aside.
- Add the sesame seeds to the skillet and toast over medium heat, stirring all the time until the sesame seeds turn into a golden nuttiness. Beware while toasting sesame seeds, they can burn quickly. Remove from skillet and set aside.
- In the same skillet, lightly toast the pumpkin seeds, over medium heat, stir well. As the pumpkin seeds heat, some may pop a bit, no worries that is o.k, keep stirring until they turn golden brown, it takes about 2 – 3 minutes. Remove from skillet to avoid burning them. Set aside.
- In a food processor fitted with a blade, add the toasted almonds, walnuts, sesame seeds, pumpkin seeds, fennel seeds, cumin powder coriander powder, and sea salt.
- Pulse to grind the mix until well ground together but not a powder, you don’t want the mix to be too fine, the consistency should be that of coarse breadcrumbs.
- Keep in a tight glass jar and dukkah keeps well at room temperature for 3 weeks. Happy eating.
Video
Notes
Labneh and dukkah are a match made in food heaven.
If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia’s Lebanese Cuisine
5 Comments
Will try the Dukka. Thanks Hadia and welcome back 🙂
Thank you for the recipe Hadia! I always wondered what’s in the Diwali that the butcher prepares on my ‘laymen nayye’!
Now I have the recipe!
Hello–looking forward to trying this soon. In the photos, it looks like you’re using almonds withouymt their skins. Is that preferred?