Dukkah is an Egyptian blend of nuts, seeds, spices and good extra virgin olive oil. It is such a versatile condiment that you can make it thick like a paste, thin like a dipping oil or mixed into some fresh herbs and made into a pesto for tossing over hot pasta. I like to make a batch and tuse some and then freeze the balance for another date. There are many combinations, traditionally they use hazelnuts, sesame seeds, coriander, cumin, salt and pepper but, I have added a few touches to make my own.

Don’t forget to use your best quality extra virgin olive oil here!

You will need:

  • 1/4 cup shelled pistachios (salted or unsalted)
  • 1/4 cup hazelnuts or I used heaped 1/4 cup fresh mixed nuts (easy to find and salted is ok.)
  • 1/4 cup sesame seeds
  • 1 tbsp coriander seeds (whole)
  • 1 tbsp cumin seeds (whole)
  • 1 tbsp dry thyme
  • 1 tsp flaked sea salt
  • 1 tsp fresh ground black pepper
  • 1 clove fresh garlic
  • approximately 1/4 cup medium to a robust extra virgin olive oil – I used a beautiful Cetrone Colline Pontine made from Itrana Olives from Lazio, Italy

Step 1: gather all your ingredients.

Step 2: in a dry pan add pistachios, other nuts, sesame seeds, coriander seeds and cumin seeds. Toast for a few minutes until fragrant and lightly browned to release their oils.

Step 3: add contents of your pan to a food processor and process until ground but there is still some pieces. You don’t want this to be like a uniform powder but, a rough mix. Add salt, pepper, garlic clove and thyme and pulse again for a few seconds.

Step 4: add some dukkah to a small dish and add as much olive oil as you like to make either a thick paste or thin out like a dipping oil with bread or vegetables. You can also use this mix over chicken or fish as a dry rub or wet paste.

If you have any mix left I would store the dry mix in a small container in the freezer. I actually store all my nuts in bags in the freezer because they go rancid quickly if left in the bag or even a sealed jar on your counter.



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