Dukkah, pronounced doo-kah, is an Egyptian spice mixture named from the Arabic term for pounding. This fragrant condiment has a distinct nutty taste and is commonly found in markets of the Middle East, especially Egypt.
Thank you to the Spruce Eats for this recipe.
- 3/4 cup sesame seeds
- 1/2 cup roasted chickpeas
- 1/4 cup hazelnuts
- 1/2 cup whole coriander seeds
- 2 tablespoons cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black peppercorns
- Preheat the oven to 350 degrees. On a baking sheet lined with parchment paper, spread the sesame seeds out in a single layer. Roast in the oven for about 2 to 3 minutes. Remove from the oven and set aside to cool.
- Place the chickpeas and hazelnuts on the same baking sheet and roast in the oven for about 5 minutes. Remove and combine with the toasted sesame seeds.
- Combine the sesame seeds, chickpeas, hazelnuts, coriander seeds, cumin seeds, salt and black peppercorns in a food processor and grind for 2 to 4 minutes.
Rather than using a food processor, you can mash or pound the ingredients with a mortar and pestle until ground up.
The most common use for dukkah is as a crust for lamb, chicken, or fish. It’s also great sprinkled on roasted vegetables or swirled into olive oil, tahini sauce, or hummus to make a delicious dip!