Dukkah

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Dukkah
This Egyptian nut and spice mixture is extremely versatile. It can be served as an appetizer along with olive oil and bread, or used as a dry or wet rub on meat or vegetables. An incredibly flavorful and perfect addition to any party or cookout.
Course Appetizer, Rubs
Cuisine North African
Prep Time 18 Minutes
Cook Time 5 Minutes
Servings
Cups
Ingredients
Course Appetizer, Rubs
Cuisine North African
Prep Time 18 Minutes
Cook Time 5 Minutes
Servings
Cups
Ingredients
Instructions
  1. In a large skillet toast hazelnuts over medium-high heat for 3-4 minutes. Make sure to move them around the pan or they will burn. Once the skins have a deep brown color, remove from heat and place into a food processor.
  2. Add sesame seeds, coriander, cumin, and fennel seeds to pan. Toast over medium high heat for about 2 minutes, or until they are fragrant and appear slightly darker in color. Remove and place into food processor along with the black pepper, sat, and paprika.
  3. Secure lid onto processor and pulse 10 times. Check for consistency and pulse a few more times if needed. Remember, dukkah has some texture to it, so don't grind it into a fine powder. Taste mixture for salt content and adjust accordingly.
  4. Spoon out mixture from food processor and place into a large jar or an air tight plastic container. Keep dukkah in refrigerator for up to 1 month. Nut oils tend to go rancid quickly so keeping this mixture refrigerated will extend its shelf life.
  5. Serve dukkah with olive oil and bread, or mix with olive oil to create a wet rub for meats. Dukkah can also be sprinkled over cheese and various dips.
Recipe Notes

Photo by; Jules/Flickr Public Domain