make-your-own dukkah

dukkah

Dukkah, aka, the spice blend of Egyptian origin you should consider putting on everything. I mean it! I remember so vividly the first time I tasted it a few years ago on a plate of roasted veg at Ottolenghi’s in London. I just couldn’t get enough. I very quickly ran out of the jar I brought back with me to NYC and had to experiment making my own version of this irresistible mix. There are numerous dukkah recipes out there with varying ingredients (dried herbs, nigella seeds, pistachios, sesame seeds, etc!), but happy to say I found the one. It enhances every and any dish and plays nice with a wide range of ingredients. The mix of nuts and seeds goes wonderfully on roasted and raw vegetables, salads, soups, dips, sandwiches, meats, cheese, rice, grain bowls, the list goes on and on. It’s so easy to make it yourself that it would be a sin not to keep it as a staple in your pantry. You’ll see a couple of recipes on the blog calling for dukkah in the next couple of weeks, so, chop-chop! #putdukkahonit

PS- Dukkah is friends with Za'atar and Sumac, which you’ve seen here, here, and here

make-your-own dukkah

makes about ¾ cup 

ingredients: 

½ cup hazelnuts
2 tbsp. coriander seeds
1 tbsp. cumin seeds
1½ tsp. fennel seeds
½ tsp. paprika
¾ tsp. sea salt  
¼ tsp. pepper 

Preheat oven to 350°. On a sheet tray, place hazelnuts in a single layer and roast until golden brown and fragrant, about 10 minutes. Transfer hazelnuts to the center of a kitchen towel and wrap towel in a bundle to close. Rub hazelnuts in the towel to loosen skins. Carefully transfer hazelnuts to a cutting board, making sure to leave skins behind; roughly chop. Set aside to cool completely. 

In a skillet over medium-high, toast the coriander, cumin and fennel seeds with the paprika, until very fragrant, stirring occasionally, 2 to 4 minutes. Set aside and let cool. 

In a food processor, add cooled hazelnuts and seed mixture, salt and pepper; pulse until coarsely ground. Alternatively, coarsely crush mixture in a mortar and pestle. Serve with warm pitas or crusty bread and olive oil. Store in an airtight container. 

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