Dukkah
Dukkah is a spicy spice blend from the Middle East that has become popular all over the world. It is usually made with nuts, sesame seeds, and spices like coriander seeds, cumin seeds, and chilli flakes, adding an irresistible crunch and flavour to everything from meats and vegetables to yoghurts and dips. Since it is easy to make big batches at a time, you can use our easy dukkah recipe to whip up a big batch and store it in the pantry or freezer, so you always have some on hand to spice up your cooking.
Ingredients
½ dl Almonds, coarsely chopped | |
|---|---|
½ dl Sesame seeds | |
2 tbsp Coriander seeds | |
2 tbsp Whole cumin seeds | |
1 tsp Dried chilli flakes | |
½ tbsp Flake salt |
While it is best to make this nut and spice blend with whole spices, ground ones can be used in a pinch. This may result in a slightly less flavourful or subtle nut and spice blend though it will have the same overall flavour profile. The consistency may be slightly different as pre-ground spices are usually finer in texture than what grinding them at home with a mortar and pestle can achieve.
Questions about dukkah
With a recipe for Egyptian dukkah, making a homemade spice blend with a vast array of different uses is simple as well as quick. Below, we have answered the most frequently asked questions so you can learn more about the traditional spice blend.
What is dukkah?
How to make dukkah?
What is dukkah used for?
What does dukkah taste like?
How long does dukkah last?
Egyptian dukkah spice with almonds and seeds
Almond dukkah is a wonderfully aromatic spice blend that has an incredible number of uses. The different ingredients each bring something special to the blend. The slightly sweet almonds and nutty sesame seeds function as a rich, crunchy base the spices are allowed to perfume.
The cumin seeds give the blend the wonderful earthiness for which it is known. In addition, it is great as a depth enhancer that helps pronounce all the layers of your almond-based seasoning. Both cumin and coriander, but the latter in particular, have a lovely lemony, floral quality that brightens this flavour-enhancing nut and spice blend and tickles the tastebuds.
The colourful chilli flakes turn up the heat and once toasted, they introduce a slight smokiness as well. Once you have tried this fragrant seasoning, we suspect you will be reaching for this easy almond dukkah recipe time and time again to ensure a fully stocked spice cabinet.
How to use dukkah
There are a lot of different uses for dukkah spice including dips, soups, salads, pasta dishes, rice, meats, and roasted vegetables like carrots and cauliflower. As such, you can use it for many different dishes if they need a bit of heat or added crunch. Simply sprinkle it over your dishes as a finishing touch to mix things up or use it mixed in dips, yoghurts, or the like.
Serve with olive oil and bread
Bread and dukkah is a classic combination! Since the nut and spice blend has Middle Eastern origins, pairing it with either homemade flatbread or pitta bread is wonderful. However, more crusty bread is also an excellent choice for using your homemade spice blend as part of an appetiser or tapas spread. Serve dukkah and olive oil in small, decorative bowls and dunk torn pieces of bread first into the rich oil and then into the spice blend for a flavourful and crunchy treat.
Coating for chicken, lamb, or fish
The fragrant spice blend is wonderful with different types of meat. You can use it as a coating on the meat or mix it with other ingredients like olive oil to create a Middle Eastern-inspired marinade. Such a coating, rub, or marinade is great for any type of meat or fish.
Dukkah chicken is a favourite with many as the tender, mild-tasting meat becomes even more scrumptious when spiced up. Flavourful, gamier meats like lamb are also tasty with this homemade spice blend. It mirrors the meat's earthy flavour and freshens it with its citrussy undertones.
The nut and spice blend is great as an aromatic coating for fish. Use it before grilling the seafood to create a tasty and crunchy crust. White fish especially is enhanced by this infusion of spice and texture. The contrast between the flaky texture of the fish and the crunch of the seasoning makes for an interesting eating experience.
Use in dips, on eggs, or in sandwiches
As mentioned above, this Middle Eastern seasoning is great as a snack with bread. However, you can also use it to play around with different kinds of dips that too are perfect as snacks. As such, making labneh, bean dip, and hummus with dukkah is perfect.
Use these dips to make delicious sandwiches with cold cuts like chicken, turkey, and ham or forego the dips and sprinkle the nut and spice blend directly on top of your sandwich filling. The same trick can be used to take a tasty avocado toast to new heights as the creamy avocado is enhanced by the addition of heat, depth, and crunch.
Though we have mostly written about using your homemade spice blend with snack, lunch, and dinner dishes, dukkah eggs are also very popular and may be enjoyed as a savoury breakfast. No matter whether you like your eggs boiled, poached, fried, or scrambled, they taste delicious topped with the spiced almond and spice mix.
The most popular way to enjoy it with eggs is perhaps to coat peeled hard-boiled eggs in olive oil and roll them in the blend to create a fragrant and flavourful crust. Try serving these spiced eggs as a scrumptious surprise at your next brunch gathering.
Shake it up with different nuts
It is quite easy to vary our simple dukkah recipe by playing around with different nuts or making your favourite mix by combining multiple types. One of the most popular versions across the Middle East is pistachio dukkah. Using this beloved, woody-tasting nut creates a beautifully green variant that will look quite decorative on whichever dish you decide to sprinkle with it.
Many also like to use small, round hazelnuts to create a tasty hazelnut dukkah. These earthy-tasting nuts blend seamlessly in with the tastes of the earthy spices, making for a wholesome, delicious spice blend.
Rich, creamy cashews and pecans have a lovely natural sweetness to them that lends itself well to a slightly sweeter seasoning. As such, cashew dukkah pairs wonderfully with a tangy Greek yoghurt to create the salad dressing of your dreams. So too might a pecan dukkah so forget about buttery pecans only being used for pies!
Salted or unsalted peanuts are a common snack. Usually, these nuts are roasted to give the raw, somewhat beany nuts a tasty, toasted flavour. Thus, if you enjoy toasted flavours the best, peanut dukkah might be the one for you.
Lastly, walnuts have a complex flavour profile with sharp and tangy notes. Using them to make walnut dukkah is, as such, interesting as it adds complexity to your homemade nut and spice blend.
