Subscribe
Menu

Hazelnut Dukkah

Prep Time:  5 minutes

     Cook Time:  6 minutes

Dukkah (pronounced “dook-ah”), also spelled dukka or duqqa, is an Egyptian nut/spice mix that means “to pound” in Arabic and is traditionally eaten with olive oil and bread.

Ingredients

  • 3/4 cup shelled raw local hazelnuts
  • 1/4 cup pumpkin or sunflower seeds
  • 1/4 cup black or white sesame seeds
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. cumin seeds
  • 2 tsp. fennel seeds (optional)
  • 1 tsp. caraway seeds (optional)
  • 1 Tbsp. coarsely ground black pepper
  • 1 to 2 Tbsp. red pepper flakes (to taste)
  • 2 tsp. flake sea salt

Directions

  1. In a pan on the stovetop over medium heat, or on a baking sheet in a 350 degree oven, roast the hazelnuts and sunflower seeds until fragrant, about 4 minutes, turning frequently. Let cool.
  2. Next toast the sesame, coriander, cumin, fennel, and caraway seeds until fragrant, about 2 minutes.
  3. Combine the toasted nuts and seeds, black pepper and red pepper flakes in a food processor or blender and pulse until the mixture is somewhere between coarsely chopped and ground. Alternatively, pound the mixture in a large mortar with a pestle. Stir in sea salt. Store in an airtight jar in the fridge.

Notes

Suggestions This recipe makes any number of servings. Make a big jar, store it in the fridge, and sprinkle it on just about anything: pureed soups, hummus, fried eggs, roasted chicken, grilled trout, and more. Try rolling coins of chevre in dukkah to top a salad or sprinkle it on roasted beet wedges with a bit of plain yogurt.