Dukkah is an everyday blend of nuts and spices originating from Egypt. Use it to sprinkle over salads or vegetables or as a crust for meat, fish, or chicken. Dukkah can also be added to potatoes, roasted and tossed in hot oil – it just adds that little extra flavour-boost!
Dukkah ingredients
You can make a Dukkah spice blend from just a handful of simple ingredients – hazelnuts, almonds, coriander seeds, cumin seeds, fennel seeds, sesame seeds and sea salt.
How to make dukkah
It’s very simple to make dukkah, so I recommend giving it a try. Preheat the oven to 200°C (400°F). Line two small baking trays with plastic-free baking parchment. Then follow these three simple steps:
- Roast the nuts: First, spread the nuts evenly on separate trays and roast the hazelnuts for 10 minutes and the almonds for 8 minutes. Shake the trays every 3 minutes to ensure the nuts roast evenly. Then set aside to cool.
- Dry-fry the seeds: Meanwhile, place the seeds in a medium frying pan over a medium-high heat and dry-fry for 2-3 minutes, tossing constantly. Then set aside to cool.
- Make the spice mix: Place the nuts, seeds and salt in a food processor and pulse until roughly ground.
That’s it – a quick, easy and delicious spice blend to flavour your meals. If you don’t have a food processor, not to worry you can also use a high-speed blender, or do it the old-fashioned way with a pestle and mortar!
How to use dukkah
Sprinkle dukkah on hummus or use it to season meats and fish, like dukkah-crusted cod.
I hope you enjoy this dukkah recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Dukkah spice blend
Ingredients
- 150 g hazelnuts
- 150 g almonds
- 3 tbsp sesame seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- Pinch of sea salt
Instructions
- Preheat the oven to 200°C (400°F). Line two small baking trays with plastic-free baking parchment.
- Spread the nuts evenly on separate trays and roast the hazelnuts for 10 minutes and the almonds for 8 minutes. Shake the trays every 3 minutes to ensure the nuts roast evenly. Set aside to cool.
- Dry-fry the seeds in a medium frying pan over a medium-high heat for 2-3 minutes, tossing constantly. Set aside to cool.
- Place the nuts, seeds and salt in a food processor and pulse until roughly ground.
I love this! It’s really simple to make and it keeps for a few days in a jar in the fridge. It goes well with chicken and white fish and it does add a lovely touch to hummus. I can highly recommend trying it.