Foodie Blogroll

Friday, October 2, 2009

Dukkah - Egyptian Spice Mixture

Okay as promised in a post on Aqua Sunday that I would post my Dukkah recipe. This originated in Egypt and is very popular in Australia served as an appetizer. You take Turkish bread, pita, or ciabatta bread, or any good crusty bread and dip it in a good olive oil then in the nut & spice mixture. It makes a lot so I freeze the extra an use it to coat chicken or fish then bake, or grill it. It's so easy to pull out of the freezer to use. You can use it on meats, rice, veggies or sprinkle it on salads, pizza or pasta. It is like Chai spice, everyone seems to have their own blend. Some places use dry roasted chickpeas instead of the Hazelnuts. Here is what I came up with:

Dukkah Recipe

1/2 cup hazelnuts
1/2 cup pistachio nuts
1/4 cup almonds
1/4 cup pumpkin seeds
3 tablespoons coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 teaspoon white peppercorns
1 teaspoon dried thyme
1 teaspoon dried mint leaves
1 teaspoon coarse sea salt
You can add red pepper flakes if you want a little kick (my husband doesn't)

Heat a heavy skillet over med heat, add the nuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.

Place the nuts and seeds, along with the herbs and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste. I found I liked mine a little bit finer texture so you can play with it a and see what you prefer.

Store in an airtight container in a cool place for up to 1 month. Or freeze.

Hope you enjoy it!


  1. I have never heard of this but it sounds delicious with all those nuts and seed. And so versatile.

  2. I could almost smell the nuts flavour! So, aromatic.

  3. This is so great...I added an extra tsp of salt and a tsp of crushed red pepper flake...and I ground mine maybe just a little finer than yours...the first bite I thought was good, but the flavor really lingers in your mouth...makes you want more! And I have just been licking it off my finger...I can only imagine how great it would be with a warm pita.

  4. Bo - I am so glad you liked it. I think you'll find more ways to enjoy it. The photo was of my first batch, and after that I did grind mine a little more as well. The courser grind is good to top salads, but as a coating for chicken or fish or with the bread I liked it finer. I add a little course sea salt to top my own. I would love the addition of the red pepper flakes.


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