Homemade Dukkah Recipe: The Egyptian Spice Blend to Put On Everything (8 Ingredients, 10 Minutes) by Jan Mostrom

I ran across a recipe that called for dukkah, and I had never heard of the spice. I decided to learn more about the Egyptian spice and make my own homemade dukkah recipe. Dukkah is a wonderful spice blend perfect for coating meat, topping salads, vegetables or soups. This nutty seasoning blend is so easy to make, and you’ll want to sprinkle it on so many things!

You only need nine wholesome, healthy, gluten-free ingredients to make this dukkah recipe. Here is your short nutritious shopping list for the diy spice blend recipe: hazelnuts, almonds (or walnuts), white sesame seeds, pistachios, fennel seeds, ground cumin, ground coriander, kosher salt and optional cayenne if you want to spice it up.

This spice blend is full of nutrition! Check out the health benefits of nuts, the health benefits of seeds and the health benefits of spices.

Use this dukkah spice blend on meats like chicken and lamb, to flavor vegetables or in recipes like my ginger turmeric chicken bowls or this roasted cauliflower recipe with dukkah.

Cuisine; Egyptian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8

Ingredients

• 1/2 cup hazelnuts
• 3 tablespoon almonds (or walnuts)
• 4 tablespoons white sesame seeds
• 3 tablespoons pistachios, shelled
• 1 tablespoon fennel seeds
• 1 teaspoon ground cumin

• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• kosher salt, to taste

Here's how to make it:

1. Put your hazelnuts and almonds in a dry frying pan, preferably cast iron or stainless steel on medium-high heat. Toast and stir often until the nuts turn a nice golden brown. Transfer to a bowl and set to the side.
   
2. Add the sesame seeds to the same skillet, lowering the heat to medium. Stir and toast the seeds for a couple of minutes being carful not burn. Remove from heat when they are nicely browned.
   
3. Add the sesame seeds and toasted nuts to a food processor with the rest of the ingredients.
   
4. Pulse to create a coarse texture being careful not to overmix. Dukkah has a really nice texture that is not at all finely ground.
   
5. Put into an airtight container, spice jar or mason jar. Dukkah will keep in an airtight container for up to two weeks in the pantry.
   

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