Dish📝 About This Recipe
Transport your senses to the bustling spice markets of Cairo with this aromatic, crunchy Egyptian condiment. A masterful blend of toasted hazelnuts, earthy cumin, and bright coriander, Dukkah is the ultimate plant-based protein booster that adds texture and umami to any dish. Traditionally enjoyed by dipping warm crusty bread into olive oil and then into this savory nut-and-spice mix, it is a versatile pantry staple that celebrates the marriage of heat, salt, and crunch.
🥗 Ingredients
The Nut Base
- 1 cup Raw Hazelnuts (skins removed after toasting)
- 1/2 cup Raw Almonds (unsalted)
Seeds and Aromatics
- 1/2 cup Sesame Seeds (white or unhulled)
- 4 tablespoons Coriander Seeds (whole seeds are essential for flavor)
- 2 tablespoons Cumin Seeds (whole)
- 1 tablespoon Fennel Seeds (adds a subtle sweetness)
- 1 teaspoon Black Peppercorns (whole)
Seasoning and Finishes
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
- 1 teaspoon Dried Thyme (optional, for an herbal note)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a gentle, fruity heat)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the hazelnuts and almonds in a single layer on a rimmed baking sheet.
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2
Toast the nuts for 8-10 minutes, shaking the pan halfway through, until they are fragrant and the hazelnut skins begin to crack.
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3
Remove nuts from the oven. Place the hot hazelnuts in a clean kitchen towel and rub them vigorously to remove most of the bitter skins. Let all nuts cool completely.
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4
Place a dry heavy-bottomed skillet or cast iron pan over medium-low heat.
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5
Add the coriander seeds to the skillet. Toast for 2-3 minutes, stirring constantly, until they smell floral and turn a shade darker.
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6
Add the cumin seeds, fennel seeds, and peppercorns to the same skillet. Toast for another 1-2 minutes until the cumin is aromatic but not smoking.
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7
Transfer the toasted spices to a plate to cool immediately so they don't burn from the residual heat of the pan.
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8
In the same skillet, toast the sesame seeds over medium heat for 2-4 minutes, stirring frequently until they are golden brown and start to pop. Set aside to cool.
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9
Using a mortar and pestle (preferred for texture) or a food processor, pulse the cooled nuts until they are coarsely chopped. Aim for a 'fine gravel' consistency, not a powder.
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10
Grind the toasted coriander, cumin, fennel, and peppercorns separately until they are cracked but still retain some texture.
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11
In a large mixing bowl, combine the crushed nuts, ground spices, toasted sesame seeds, sea salt, dried thyme, and chili flakes.
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12
Stir everything together thoroughly and taste. Adjust salt or chili levels to your preference.
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13
Allow the mixture to cool completely before transferring to an airtight glass jar for storage.
💡 Chef's Tips
Always toast each ingredient separately or in groups with similar cook times to avoid burning the smaller seeds. Use a mortar and pestle if possible; the crushing action releases more essential oils than the blades of a food processor. Ensure the nuts and seeds are completely cool before grinding to prevent them from turning into a paste. Store in a cool, dark place for up to 3 weeks, or in the freezer for up to 3 months to keep the nut oils from going rancid. For a nut-free version, replace hazelnuts and almonds with toasted sunflower seeds and pumpkin seeds.
🍽️ Serving Suggestions
Serve in a small bowl alongside a dish of high-quality extra virgin olive oil and warm pita bread for dipping. Sprinkle generously over avocado toast or soft-boiled eggs for a crunchy protein boost. Use it as a crust for roasted cauliflower steaks or thick slices of grilled eggplant. Toss with roasted carrots or sweet potatoes immediately after they come out of the oven. Mix into a bowl of Greek yogurt or labneh topped with a drizzle of honey for a savory-sweet snack.