Easy Dukkah Recipe
This easy Dukkah recipe produces a nutty, roasted spice mix which can be used to add flavour and texture to all kinds of dishes. It is also a really good way to increase your intake of nuts and seeds which are packed full of nutrients.
If you have read my blog before, you will know that I am a strong advocate for home-made versus shop-bought products. You can buy ready-made Dukkah in most supermarkets but, once you have tried making your own, I very much doubt that you will buy it. Nuts and spice are best fresh and there is really no comparison in terms of flavour.
I love the process of cooking as well as the end results. Standing by the stove and smelling the wonderful roasted nut and toasted seed flavours is very much part of the pleasure of making Dukkah. If you have ever been to North Africa, you can just close your eyes and be transported back!
What is Dukkah and how long does it last?
Dukkah is a traditional North African blend of nuts, seeds and spices. Once you have made it, you can keep it in an air-tight container for two weeks. It also freezes well. I tend to make a big batch, divide it into smaller amounts, and keep them in the freezer in small containers until I want to use them.
What are the uses for Dukkah?
Traditionally, Dukkah is eaten with fresh vegetables and bread which are dipped in oil and then dipped in the spice mix. However, there are lots of other ways that it can be used.
- Use as a topping for dips such as hummus. (I use it on my Butternut Squash Hummus.)
- Add to a sandwich to add crunch and flavour.
- Sprinkle on the top of soup such as my Spiced Sweet Potato Soup.
- Sprinkle on top of a salad.
- Use as a coating for grilled or fried vegetables, fish or meat.
- Eat handfuls as a snack when you get the munchies. (Yes, I do this, I’m afraid.)
What are the ingredients in Dukkah?
There are many different versions of Dukkah using a range of combinations of nuts and seeds. In fact, one of the great things about it is that you can change the ingredients to suit your own tastes. My Dukkah recipe is given on this page but you can change the proportions and the ingredients. However, there are a few basic guidelines.
- Dukkah consists of a mixture of nuts and seeds which are dry roasted in order to bring out their flavour and to enhance their crispy texture.
- You can use pretty much any kind of nut, or combination of nuts, but traditionally almonds, hazelnuts and walnuts are used.
- Versions of Dukkah include a range of seeds and spices. Traditionally, it can include sunflower seeds, pumpkin and sesame seeds for crunch and coriander, fennel and cumin for flavour.
- The nuts and seeds are processed or chopped rather than being left whole. You can either go for a finely chopped mixture or leave it more chunky. I blend the nuts and some of the seeds but leave the sunflower and pumpkin seeds intact as I like the coarser texture.
- You can make Dukkah without any salt if you are trying to reduce your salt intake. This is the healthier option and it will still taste good. However, I choose to add salt to mine as I think it enhances the flavour.
Easy Dukkah RecipePrint
- Prep Time: 4
- Cook Time: 11
- Total Time: 15 minutes
- Category: Spices
- Cuisine: North African
This home-made Dukkah Recipe is packed full of the taste of toasted nuts, seeds and spices. Use it to add flavour to soups, dips, salads and sandwiches.
- 50 g walnut halves or pieces
- 50 g almonds
- 50 g hazelnuts
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 3 tablespoons sesame seeds
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 2 teaspoons ground cumin
- 1 teaspoon salt (optional)
- Put the walnuts, almonds and hazelnuts in a large frying pan. Heat gently for around five minutes, stirring regularly, until the nuts are starting to go brown.
- Add the coriander seeds, fennel seeds and sesame seeds to the pan and continue to heat gently until the seeds are also starting to brown.
- Remove the mixture of toasted nuts and seeds from the pan and roughly chop using a food processor. Do not over-process as you want a rough mixture rather than a fine powder. Put the processed mixture into a large bowl.
- Using the same frying pan, heat the pumpkin seeds and sunflower seeds for three minutes until they are lightly toasted. They will begin to go shiny and “pop” when they are done.
- Add the toasted pumpkin and sunflower seeds to the bowl. Add the cumin. Add salt if you wish to do so. I generally add it to my dukkah but, if you are trying to be ultra-healthy, you can leave it out. Mix to combine.
You need to watch the nuts and seeds while they are toasting to make sure that they don’t burn. Stirring regularly helps prevent this too.
Dukkah will keep for two weeks in an airtight container. It also freezes well.
Keywords: dukkah, spice, nuts
This recipe has been shared on #CookBlogShare with Cooking with My Kids and #FiestaFriday with Fiesta Friday and [email protected]