Homemade Dukkah Recipes

DUKKAH RECIPE

Steps:

• In a food processor pulse nuts and sesame seeds until they resemble a coarse meal. Keep everything under the size of a pea. (Take care not to over pulse as this will turn nuts into nut butter).
• Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.

DUKKAH

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.

DUKKAH

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.

HOMEMADE DUKKAH

Steps:

• Heat oven to 300 - toast nuts 20 minutes. Heat a small pan over medium heat and spread fennel seeds, roast 30 seconds. Add cumin seeds for another 30 seconds remove to a bowl. Add peppercorns to hot pan and toast for 30 seconds, remove to another bowl. Add coriander seeds to the pan and toast for 1 minute then remove to a third bowl. Lower heat, cook the sesame seeds for about a minute until lightly toasted and browned. Using a mortar and pestle or spice grinder, chop nuts to desired consistency, not too fine, remove to bowl. Crush cumin and fennel, add to nuts. Crush coriander, then peppercorns add to bowl. Then add salt and paprika. Mix all and adjust salt to taste. Store in an airtight container and use as a spice rub, a bread dipping sauce or to top hummus.

DUKKAH RECIPE

Steps:

• Combine hazelnuts, sesame seeds, and sea salt. Add your choice of other sides, spices and herbs, and mix-ins if desired. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.

EGYPTIAN DUKKAH RECIPE

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!

SESAME SEED & ALMOND DUKKAH

Steps:

• Bring a dry skillet to a medium heat. Add fennel seeds, coriander seeds, anise seeds, and sesame seeds. Cook for 2 or 3 minutes, until fragrant. Make sure to stir occasionally, so that none of it burns.
• Put the seed mixture into a clean, dry coffee grinder or spice grinder. Pulse a few times. Be careful not to blend too much. You don't want it to turn into a powder. It should have a gritty texture.
• Put the almonds, spice mixture, and smoked salt or kosher salt into a food processor. Put the food processor on low, or pulse until the dukkah has a mostly even, pebbly consistency. You may need to stop occasionally to stir, so that everything gets evenly mixed.
• To serve, put a few spoonfuls of dukkah into a small dish. Pour extra virgin olive oil into a separate small dish. Dip the warmed bread into oil & then into the dukkah, so that the nuts & seeds adhere to the bread.

DUKKAH: AN EGYPTIAN SPICE MIXTURE

Steps:

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