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.