Pronounced DOO-kah, meaning “to pound” in Arabic, Dukkah is an Egyptian inspired blend of nuts and spices. Typically a Dukkah recipe uses hazelnuts, sesame seeds, cumin and coriander seeds that are dry roasted and blended to form a fine sprinkle.

Did you know that some store bought blends of Dukkah contain wheat flour? Always check your labels!

Traditionally Dukkah was eaten on bread with olive oil but this flavoursome sprinkle is extremely versatile and can be used as a flavour-boost to your favourite savoury dish.
Sprinkling Dukkah on dishes is also a great way of adding seasoning and flavour instead of salt.

Why not get creative and make your own Dukkah with your favourite combinations of nuts, seeds and spices.
Sprinkle over chicken, fish, lamb, eggs or vegetables or as a crunchy addition to salads.

Nourish 101:

• Nuts have it all when it comes to nutrition. They provide a healthy dose of omega-3 fatty acids, protein, vitamin and minerals. Combined with coriander and cumin seeds, Dukkah packs a good dose of anti-oxidants and known compounds that have been shown effective in lowering cholesterol levels.

Dietary Notes:

This recipe is gluten free, dairy free, egg free and soy free
To make this recipe  nut free see recipe notes below.

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Dukkah

Pronounced DOO-kah, meaning "to pound" in Arabic, Dukkah is an Egyptian inspired blend of nuts and spices. Typically a Dukkah recipe uses hazelnuts, sesame seeds, cumin and coriander seeds that are dry roasted and blended to form a fine sprinkle.

Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, No Added Sugar, Preservative Free, Soy Free

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8

Ingredients

• 1/2 cup your chosen Nuts (almonds, macadamia nuts, pine nuts or hazelnuts)
• 1/4 cup sesame seeds
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• Pinch Black Pepper
• Pinch sea salt

Instructions

• In a frying pan, toast nuts for 3 – 5 minutes over low heat, agitating pan frequently. Set aside and allow to cool. 
• Toast coriander and cumin seeds for 2 - 3 minutes over low heat, agitating pan frequently. Set aside and allow to cool. 
• Toast sesame seeds for 1- 2 minutes over low heat, agitating pan frequently. Set aside and allow to cool. 
• Place cooled nuts, coriander seeds, cumin seeds, salt and pepper in food processor, blender of spice grinder and pulse until roughly ground. Be careful not to over blend. (I use my Total Nutrition Centre 5200 Vitamix on pulse setting). 
• Stir through sesame seeds. 
• Store in a glass air-tight container away from heat and light, preferably in the refrigerator. 

Notes

Serving Suggestions:

• Sprinkle over meats, poultry, salads, eggs or to garnish dips.
• Use as a coating to meats, poultry or fish before cooking.
• Serve over roasted vegetables.

Make It Personal:

• Add edible food-grade dried rose petals.
• Add 2 teaspoons toasted fennel seeds to mixture prior to grinding.
• Stir through dried mint flakes.

Recipe Tips:

• Allowing the toasted nuts and seeds to cool first before grinding will avoid any moisture affecting the freshness of your Dukkah.
• For a quicker Dukkah, use dry roasted almonds and skip toasting of nuts.
• Dukkah works best when nuts and spices are dry toasted rather than raw as the heat from toasting helps to release flavours.

Sensitive to Nuts?

• Simply substitute nuts for your favourite seeds such as Sunflower Seed Kernals, Pumpkin Seeds or additional Sesame Seeds.

Sensitive to FODMAPs?

• Choose tolerated nuts and avoid cashews.