Dukkah an Egyptian Classic

 

Dukkah is a fragrant Egyptian spice blend that brings together toasted nuts, seeds, and spices for a deeply flavorful, crunchy condiment. It's traditionally served with bread dipped in olive oil, but you can sprinkle it over roasted veggies, salads, hummus, or even soft-boiled eggs for a punch of texture and earthy flavour. Here's how to make your own small batch at home.

Ingredients:

• 2 tbsp shelled pistachios, toasted

• 2 tbsp unsalted peanuts, toasted

• 2 tbsp hazelnuts or almonds, toasted

• 2 tbsp sesame seeds, toasted

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1/2 tsp flaky sea salt

• Optional: 1/4 tsp smoked paprika or freshly ground black pepper (for a little extra depth or heat)

Instructions:

1. Toast the spices: In a dry skillet over medium heat, toast the coriander and cumin seeds for 1–2 minutes, stirring frequently until fragrant. Transfer to a bowl and let cool.

2. Toast the nuts and seeds: Separately toast the pistachios, peanuts, and hazelnuts (or almonds) until lightly golden. Toast sesame seeds last, as they brown quickly. Let everything cool completely.

3. Grind: Add all the toasted ingredients to a spice grinder or food processor. Pulse until you get a coarse, sand-like texture — not a fine powder. You want some crunch!

4. Season: Stir in the flaky sea salt and optional paprika or black pepper to taste.

5. Store: Transfer to an airtight jar. It will keep well for up to 2 weeks at room temperature, or longer in the fridge.

Pro Tip:

Try using dukkah as a crust for baked chicken or fish, or mixing it into Greek yogurt for a savoury dip. It's incredibly versatile—once you start using it, you’ll want to sprinkle it on everything!