Dukkah is an Egyptian dry spice blend that has a multitude of uses—as a salad sprinkle, a seasoning on lamb chops, or a dip with bread and olive oil. We serve it with hard-boiled eggs as a pre-dinner bar snack.–Shelagh Ryan
LC Everyday Egyptian Magic Note
To know dukkah is to love dukkah. Just look beneath the recipe to read what our recipe testers had to say about the nutty, nubbly condiment—they simply can’t stop sprinkling said everyday Egyptian magic over this and that. How do you prefer to take your Egyptian magic? Let us know in a comment below.
Special Equipment: mortar and pestle
- Quick Glance
- 30 M
- 30 M
- Makes about 1 1/2 cups
- 1 cup (100 grams) shelled hazelnuts
- 1/4 cup (20 grams) shelled pistachios
- 2 tablespoons (15 grams) coriander seeds
- 1 tablespoon cumin seeds
- 5 tablespoons (40 grams) raw sesame seeds
- 2 teaspoons white or black peppercorns
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
- 1. Preheat the oven to 325ºF (170ºC).
- 2. Place the hazelnuts and pistachios on separate rimmed baking sheets and roast in the preheated oven for 10 minutes.
- 3. Remove from the oven. Immediately tip the pistachios onto a plate. Immediately wrap the hazelnuts in a clean kitchen towel and set them aside to allow the steam to build for a minute, then vigorously rub them in the kitchen towel to remove the loose skins. (It’s okay if not all the skins come loose. Trust us, this is no time to be a perfectionist. Also, this is going to make something of a mess.) Let cool.
- 4. When both the pistachios and hazelnuts are cool, roughly crush them until sorta chunky in a mortar and pestle. Transfer the mixture to a bowl.
- 5. Place the coriander and cumin seeds in a skillet set over medium heat. Toast the seeds, shaking the pan from time to time, until aromatic, about 2 minutes. Remove the seeds from the pan and crush them using the mortar and pestle. Add to the bowl with the nuts.
- 6. Place the sesame seeds in the same skillet and return to medium heat. Toast until lightly golden, giving the pan a shake occasionally, at least 45 seconds and up to 2 minutes. Remove from the pan and grind them in the mortar and pestle and add to the nut and seed mixture.
- 7. Repeat this process with the white or black peppercorns.
- 8. Lightly grind the chile flakes in the mortar and pestle and add to the nut and seed mixture.
- 9. Finally, add the salt and mix everything together. The spice blend can be stored in an airtight container for up to 2 weeks.
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