Dukkah is a versatile spice blend that’s simple to make at home. It’s traditionally served with bread and olive oil in the Mediterranean region, and it works well sprinkled on top of salads, soups, grilled meats, roasted vegetables, or even popcorn!
I’ve been making dukkah at home for years, so when I was invited to contribute a post to The Kitchn about my favorite homemade spice blends, I knew immediately that I wanted to write about dukkah.
If you’ve never heard of dukkah before, you’re not alone. Dukkah is an Egyptian spice blend that has become popular in the United States over the last few years. It’s typically served as an appetizer or snack food on its own (served with bread and olive oil), but it can be used in a wide variety of recipes to add flavor, texture and crunch. Here are some ideas for how you can use dukkah:* Sprinkle it on roasted vegetables like cauliflower or carrots.* Use it instead of breadcrumbs to coat chicken or fish before baking or pan-frying.* Add a spoonful to soups (it would be especially delicious in lentil soup).* Serve it with cheese and fresh
Dukkah is a classic Egyptian spice blend, which is full of flavour. It can be used in so many different ways and goes with a variety of dishes. The best part about it is how easy it is to make.
Although it’s called a “spice blend”, salt, black pepper and coriander seeds are its main ingredients. Dukkah can be made from scratch with the help of a mortar and pestle or you can use store-bought pre-made dukkah. Either way, you’ll have this crunchy, nutty and aromatic spice blend in no time flat!
The end result is also very versatile as it can be used as a dip for bread, spread on toast or stirred into eggs or rice. But don’t stop there! Dukkah can add that extra kick to vegetables, fish, meat and even desserts.”
Dukkah is a spice blend (a tasty one) that originated in Egypt. Dukkah is a nut and seed-based spice blend, often containing coriander, sesame seeds and cumin. It’s usually mixed with olive oil to create a dipping sauce. And it can be used on pasta, roasted vegetables or eaten as a snack by the handful.
18th century travelers to Egypt noted the popularity of dukkah: “One of the most common dishes with which they regale themselves is duckeah, which is a compound of many different seeds, principally those of coriander, sesame and cumin.”
The word “dukkah” comes from the Arabic verb “dakka”, meaning pounding or pounding together, which describes how the nuts and seeds are pounded together in order to create the blend.
Dukkah is a wonderful blend of nuts, spices and herbs. It originated in Egypt and is used to dip bread into olive oil. I have been experimenting with dukkah and found that it can be used in many recipes including dips, spreads, dressings and sauces.
Dukkah is made from a variety of nuts and seeds such as hazelnuts, almonds, peanuts, coriander seeds, cumin seeds and roasted sesame seeds. The nuts are left whole or coarsely chopped and the seeds are toasted before grinding. The mixture is blended with salt, pepper, olive oil and aromatic spices like fennel seed, turmeric and dried thyme.
Be careful not to grind the dukkah too much or it can become too powdery. Store dukkah in an airtight container for up to 2 weeks in the refrigerator or up to 6 months in the freezer.**
Dukkah is a spice blend that has been around for centuries and is enjoyed by millions of people. This simple and tasty blend can be complicated to make, so we have created our own variety of dukkah that is easy to make and even more enjoyable to eat.
Description:Dukkah is a traditional Egyptian spice blend. It is made primarily of hazelnuts, coriander seeds, cumin seeds, salt, sesame seeds and olive oil. There are many variations on the original recipe and it is common to use other nuts such as almonds in addition to or instead of the hazelnuts. Other spices may also be added, such as caraway or mint leaf.
In general, dukkah is used as a dip for bread or vegetables or as an accompaniment to fish or meat dishes. Dukkah can also be sprinkled over pasta, potatoes or rice.
When making your own dukkah you can mix it up with whatever you have on hand so long as you follow the basic ratio of 1 part nuts to 2 parts spices to 4 parts oil (1:2:4). In this case we have used mostly hazelnuts with some almonds added for flavor and texture along with a variety of
Dukkah is a spice blend that’s usually made from nuts and herbs like coriander, cumin, and fennel. Dukkah has many variations across the Middle East and Mediterranean. So, for example, in Lebanon it’s made with za’atar (a kind of wild thyme), while in Egypt it’s made with dried mint leaves. It can also be made with spices alone without any nuts or herbs.
Tunisia is said to be the birthplace of dukkah, which is usually eaten on bread as a snack or sprinkled on meat and vegetable dishes. There are several different kinds of dukkah in Tunisia including one made with almonds, hazelnuts and sesame seeds that is common in the southern part of the country. Another popular version uses hazelnuts, sesame seeds and coriander seeds.
The name dukkah comes from the Arabic word for “to pound.” Dukkah uses a mortar and pestle for grinding so it may seem to be an odd name for this spice blend. But the word “dukkah” also refers to a hole in the ground called a duqqa where people would grind grains into flour. The connection between food grinding and spice
Dukkah: It’s a delicious mix of nuts, seeds, and spices from the Middle East that is traditionally served as an appetizer. It’s also a great snack and can be used on sandwiches, as a topping for pizza or salads, or as an ingredient in sauces. Dukkah is easy to make: You just throw everything into a food processor and mix it up.
Dukkah recipes vary from region to region, but the one I love most is from Chef Samia Abdennour of Myriad Restaurant in Denver. Her version uses roasted hazelnuts and almonds, cumin seeds, coriander seeds, sesame seeds, black peppercorns, paprika and salt. She roasts the ingredients first so they get all crispy and fragrant. Then she grinds them up in her food processor until they form a coarse powder.
The resulting mixture has lots of interesting flavors and textures. It’s salty-sweet-spicy-smoky-crunchy-oily all at once! The nutty roasted hazelnuts especially are addictive. I put dukkah on everything: toast, yogurt or cheese with crackers, pasta dishes—even ice cream!
