📝 About This Recipe
Originating from the bustling markets of Egypt, Dukkah is a vibrant, aromatic blend of toasted nuts, seeds, and warm spices that offers an addictive crunch. This artisanal mix balances the earthy richness of hazelnuts with the citrusy brightness of coriander and the deep, smoky hum of cumin. It is a versatile pantry staple that transforms simple bread and olive oil into a gourmet experience and adds a sophisticated textural layer to any savory dish.
🥗 Ingredients
The Nut Base
- 1 cup Raw Hazelnuts (skins removed after toasting)
- 1/4 cup Raw Pistachios (shelled)
The Seed Blend
- 1/2 cup White Sesame Seeds (unroasted)
- 4 tablespoons Coriander Seeds (whole)
- 2 tablespoons Cumin Seeds (whole)
- 1 tablespoon Fennel Seeds (whole)
- 1 teaspoon Nigella Seeds (also known as Kalonji)
Seasoning and Aromatics
- 1 teaspoon Flaky Sea Salt (Maldon or similar quality)
- 1/2 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Dried Thyme (crushed)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a gentle background heat)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a small baking sheet in a single layer.
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2
Toast the hazelnuts for 10-12 minutes, shaking the pan halfway through, until the skins are dark and the nuts are fragrant and golden.
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3
While the nuts are hot, wrap them in a clean kitchen towel and let them steam for 1 minute, then rub vigorously to remove the bitter papery skins. Set the cleaned nuts aside to cool completely.
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4
In a dry wide skillet over medium-low heat, add the coriander seeds and peppercorns. Toast for 2-3 minutes until they begin to pop and smell citrusy.
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5
Add the cumin and fennel seeds to the same skillet. Continue to toast for another 1-2 minutes until the cumin turns a shade darker. Transfer all seeds to a bowl to cool.
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6
In the same skillet, toast the sesame seeds over medium heat, stirring constantly for 3-5 minutes until they are a light golden brown. Be careful as they can burn quickly.
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7
Briefly toast the pistachios in the skillet for 2 minutes just to wake up their natural oils, then set aside.
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8
Using a mortar and pestle (preferred for texture) or a food processor, pulse the cooled hazelnuts and pistachios until they are coarsely chopped. You want small pebbles, not a powder.
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9
Crush the toasted coriander, cumin, fennel, and peppercorns. If using a processor, use very short pulses. The goal is a coarse, sandy consistency.
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10
In a large mixing bowl, combine the crushed nuts, the crushed spice mix, the toasted sesame seeds, and the nigella seeds.
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11
Stir in the flaky sea salt, dried thyme, and Aleppo pepper until the blend is uniform.
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12
Allow the Dukkah to cool completely before transferring to an airtight glass jar. This ensures no moisture is trapped, keeping the mix crunchy.
💡 Chef's Tips
Always toast each ingredient separately or in logical groups, as seeds and nuts have different burning points. Avoid over-processing in a blender; a hand-crushed texture is the hallmark of a truly authentic Dukkah. If your hazelnuts still have stubborn skins, don't worry—a little skin adds rustic character and extra fiber. Store your Dukkah in the refrigerator or freezer if you aren't using it within two weeks to prevent the nut oils from going rancid. Experiment with the nut ratio; walnuts or macadamias can be used for a different flavor profile.
🍽️ Serving Suggestions
Serve in a small bowl alongside a dish of high-quality extra virgin olive oil and warm crusty sourdough bread for dipping. Sprinkle generously over avocado toast or soft-boiled eggs for an instant breakfast upgrade. Use it as a crust for roasted lamb chops or pan-seared salmon to add an incredible spiced crunch. Fold it into Greek yogurt or labneh topped with honey for a savory-sweet dip. Toss with roasted carrots or cauliflower immediately after they come out of the oven.