Dukkah Recipes

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EGYPTIAN DUKKAH RECIPE



Egyptian Dukkah Recipe image

Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.

Provided by Suzy Karadsheh

Categories     Condiment

Number Of Ingredients 9

1/2 cup hazelnuts
3 tbsp almonds
4 tbsp white sesame seeds
3 tbsp shelled pistachios
1 tbsp fennel seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
kosher salt

Steps:

  • Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
  • Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
  • Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
  • Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

Nutrition Facts : Calories 96.1 kcal, Carbohydrate 3.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 1.7 mg, Fiber 2 g, ServingSize 1 serving

DUKKAH



Dukkah image

An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

Provided by rosichops

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 24

Number Of Ingredients 6

⅔ cup hazelnuts
½ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
  • In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g

DUKKAH: AN EGYPTIAN SPICE MIXTURE



Dukkah: An Egyptian Spice Mixture image

Recipe for an Egyptian spice mixture used in Middle Eastern recipes as a dip or coating for meats and vegetables.

Provided by Saad Fayed

Categories     Side Dish     Spice Mix     Condiment

Time 18m

Yield 8

Number Of Ingredients 7

3/4 cup sesame seeds
1/2 cup roasted chickpeas
1/4 cup hazelnuts
1/2 cup whole coriander seeds
2 tablespoons cumin seeds
1/2 teaspoon salt
1/4 teaspoon black peppercorns

Steps:

  • Preheat the oven to 350 F.
  • Use in your favorite Middle Eastern recipes and enjoy.

Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 1 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g

DUKKAH



Dukkah image

An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!

Provided by Miraklegirl

Categories     Egyptian

Time 18m

Yield 2 cups

Number Of Ingredients 7

1 cup of shelled pistachio nut
1 cup almonds
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
1/2 teaspoon dried thyme
1/4 cup sesame seeds
1/4 teaspoon salt

Steps:

  • Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
  • Toast the spice seeds and sesame seeds separately in the same way.
  • Cool and combine with the remaining ingredients in a food processor.
  • Grind the mixture until it resembles small breadcrumbs.
  • The mixture should be very dry and crumbly, not a paste.
  • Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

DUQQA



Duqqa image

Duqqa or dukkah is an Egyptian blend of nuts, seeds, and spices and enjoyed as a starter or snack to dip with bread or fresh veggies. It's so deliciously addictive that you will find yourself inventing many other uses for it! Store in a cool dark place.

Provided by leila

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 17m

Yield 10

Number Of Ingredients 8

1 cup hazelnuts
2 tablespoons hazelnuts
⅓ cup sesame seeds
2 tablespoons cumin seeds
1 tablespoon coriander seeds
¼ cup dried mint leaves
1 tablespoon salt
1 tablespoon za'atar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
  • Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
  • Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 5.1 g, Fat 11.9 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 702.9 mg, Sugar 0.7 g

DUKKAH



Dukkah image

Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice

Provided by Good Food team

Time 20m

Number Of Ingredients 5

50g blanched hazelnuts
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
2 tbsp sesame seeds

Steps:

  • Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
  • Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.

Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

YOGURTY BUTTER BEANS WITH PISTACHIO DUKKAH



Yogurty Butter Beans With Pistachio Dukkah image

This is the kind of mezze you'd want to serve at the first sign of spring, when the days are a little brighter, the air a little lighter and the cooler temperatures are finally behind us (we made it!). Of course, it's delicious all year round. This dish is all about the layering of crunchy dukkah over tender butter beans with peas and herbs coated in a creamy, garlicky yogurt dressing for the perfect bite. Serve with crisp lettuce, or bread if you like, as a light lunch or as part of a mezze spread.

Provided by Yotam Ottolenghi

Categories     vegetables, appetizer, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 18

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 1/2 teaspoons sesame seeds
1/3 cup/40 grams unsalted and roasted shelled pistachios
1 teaspoon dried oregano
1 teaspoon dried mint
1/4 teaspoon fine sea salt
3 tablespoons olive oil
1/8 teaspoon ground turmeric
1/2 cup/110 grams plain Greek yogurt, at room temperature
1 garlic clove, minced
2 tablespoons fresh lemon juice
Fine sea salt and black pepper
2 (15.5-ounce) cans or 1 (700-gram) jar butter beans, rinsed and drained (3 cups/550 grams)
2/3 cup/90 grams frozen peas, thawed
1/4 cup loosely packed/5 grams fresh picked dill
1/4 cup loosely packed/5 grams fresh mint leaves
1/2 cup/80 grams coarsely crumbled feta

Steps:

  • Start the dukkah: In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.
  • While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
  • While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.
  • Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and 1/4 teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans.
  • In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.
  • Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.

DUKKAH



Dukkah image

Provided by Melissa Fernandez

Categories     condiments

Time 5m

Number Of Ingredients 7

2 tablespoons pistachios, toasted
2 tablespoons hazelnuts, toasted
1 tablespoon sesame seeds, toasted
2 tablespoons coriander seeds, toasted
1 tablespoon cumin seeds, toasted
½ teaspoon fennel seeds, toasted
¼ teaspoon sea salt

Steps:

  • Place ingredients in a mortar and pestle and pound to a coarse consistency, or pulse in a food processor.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 1 gram

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