Dukkah (Egyptian Hazelnut Spice Mix)
Dukkah is an irresistible Egyptian condiment, a blend of toasted hazelnuts, sesame, coriander, and cumin seeds, coarsely ground with salt and pepper. It's incredibly easy to make, taking less than 20 minutes, and offers a smoky, nutty, and savory crunch that elevates simple foods like bread and olive oil, scrambled eggs, or roasted vegetables. Its ancient roots and vibrant flavor make it a must-have pantry staple for fans of Middle Eastern cuisine.
Equipment
- Small Skillet (or frying pan)
- Baking sheet (optional, for toasting)
- Food processor (small-capacity recommended) or a Mortar and PestleAirtight
- Container/Jar for storage
Ingredients
- 2/3 cup hazelnuts
- 1/2 cup sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp dried thyme
- 2 tsp black pepper
- 1 tsp sea salt
For serving:
- Olive oil
- Flatbread/pita
Instructions
Step 1: Preheat your oven to 350∘F (175∘C) or use a dry skillet over medium heat.
- Spread the 1/2 cup (75 g) Raw Hazelnuts on a baking sheet or place them in the skillet.
- Toast for about 5-8 minutes until fragrant and slightly darker. If using a skillet, shake the pan frequently to prevent burning.
- If your hazelnuts have skins, pour them onto a clean kitchen towel, fold the towel over, and rub vigorously to remove as much skin as possible. It doesn't need to be perfect.
- Set the toasted hazelnuts aside to cool completely.
Step 2: Toast the Seeds and Spices
- In the same dry skillet over medium heat, add the 1/4 cup (35 g) Sesame Seeds, 2 Tbsp (15 g) Coriander Seeds (Whole), 1 Tbsp (8 g) Cumin Seeds (Whole), 1 tsp (3 g) Fennel Seeds (Whole), and 1/2 tsp (2 g) Black Peppercorns.
- Toast, stirring constantly, for 3-5 minutes. The seeds will become fragrant, and the sesame seeds will turn a light golden color. Be careful not to burn them, as this will make the dukkah bitter.
- Transfer the toasted seeds and spices immediately to a small bowl to cool down slightly.
Step 3: Grind the Spices
- Transfer the toasted spices and seeds (from Step 2) to a food processor or use a mortar and pestle.
- Add the 1/2 tsp (3 g) Coarse Sea Salt.
- Pulse or grind until the spices are coarsely ground, not a fine powder. You want some texture remaining.
Step 4: Combine and Finish
- Add the cooled toasted Hazelnuts (from Step 1) to the food processor with the ground spices.
- Pulse a few times until the hazelnuts are coarsely chopped and just combined with the spices. Crucially, do not over-process, or you will end up with nut butter. The final mixture should be coarse and crumbly.
- Taste and adjust the salt if necessary.
- Store your Dukkah in an airtight jar.
Notes
Recipe Notes
- Storage: Store Dukkah in a sealed, airtight jar in a cool, dark place for up to 3-4 weeks for maximum freshness. You can also freeze it for up to 6 months.
- Texture is Key: The name Dukkah comes from the Arabic word meaning "to pound." The final mix should be coarse and crunchy, not a fine powder or paste. Pulse the food processor in short bursts.
- Toasting: Toasting the nuts and spices is essential as it releases their aromatic oils, intensifying the overall flavor of the blend. Do not skip this step!
- Serving Suggestion: The classic way to eat Dukkah is to pour some high-quality olive oil into a small dish, then scoop a small mound of Dukkah into another. Dip a piece of crusty bread into the olive oil, then into the Dukkah.
Nutrition
Serving: 2tbsCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 150mgPotassium: 290mgFiber: 4gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 100mgIron: 2mg
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