Dukkah (dook-ah) is a delicious blend of nuts, seeds, and spices. It is based on a
traditional Middle Eastern recipe. I first discovered this great mixture
while on vacation in Western Australia (WA). It has become a popular
seasoning in Australia and can easily be purchased there, but why buy it
when you can easily make your own. What is great about making dukkah, is that your can add and subtract ingredients
to please yourself and family. You can use any excess Dukkah to coat chicken
or seafood before baking, and also sprinkle on salads or vegetables. Let your
imagination be your guide!
traditional way to serve Dukkah is with extra-virgin oil and bread. First
you dunk a piece of bread in the olive oil and then in the Dukkah. I
served this at a large wine tasting party, and it was a big hit!
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Savory Snack Food,
Nuts and Seeds,
Diet, Low Fat and Gluten Free
Cuisine: Middle East
Yields: large heaping bowl full
Prep time: 20 min
1 cup shelled roasted pistachio nuts*
1 cup shelled roasted almonds
1 tablespoon whole coriander seeds
1 tablespoon whole fennel seeds
1 tablespoon whole cumin seeds
1/4 cup toasted sesame seeds
1 tablespoon crushed red pepper flakes
1/4 teaspoon Smoked Spanish Paprika (optional)
coarse salt or sea salt
1 to 2 teaspoons coarsely-crushed
* Hazelnuts, pine nuts,
macadamia nuts, sunflower seeds, and/or peanuts may be substituted. If you
cannot purchase roasted nuts, toast the nuts in a hot oven for approximately
10 minutes (watch closely so they do not burn), stirring frequently.
In a separate container
from the nuts, toast coriander seeds, fennel seeds, cumin seeds, sesame seed
in a hot oven for approximately 5 to 8 minutes (also watch carefully so they
do not burn). Remove from oven and let cool.
In your food processor, grind your toasted nuts until the mixture resembles
small breadcrumbs. The mixture should be very dry and crumbly, not a paste.
Be careful as over processing can release the oils in the nuts and turn the
mixture into a nut spread such as peanut butter.
In a mortar and pestle,
grind the coriander seeds, fennels seeds, cumin seeds, sesame seeds, and red
pepper flakes slightly. You can try using your food processor for
this, but I find the seeds are too small for using it.
In a bowl, combine the
crushed nuts, crushed seeds, Smoked Spanish Paprika, salt, and pepper. Taste
and adjust seasonings if necessary.
Store mixture in a covered container in the refrigerator.
To serve as a dip:
Place 1 cup Dukkah in a small bowl and about 1 cup extra-virgin olive oil in
a separate bowl. Dip cubes of fresh crusty bread first into the oil, then
into the Dukkah and enjoy!