Description
A fragrant and crunchy Middle Eastern spice blend made from toasted nuts, seeds, and aromatic spices. This Dukkah recipe combines pine nuts, hazelnuts, pistachios, cumin, coriander, and sesame seeds for a versatile seasoning perfect for dipping, sprinkling on salads, or adding depth to roasted vegetables.
Ingredients
Scale
Nuts & Seeds
- 1/4 cup pine nuts
- 1/2 cup hazelnuts
- 1/2 cup shelled roasted pistachios
- 3 tablespoons sesame seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (about 200 degrees Celsius) to prepare for toasting the nuts and seeds.
- Toast nuts and spices: Spread the pine nuts, hazelnuts, cumin seeds, coriander seeds, and thyme evenly on a lined cookie sheet (use Silpat or parchment paper). Bake them for 8 minutes, or until the hazelnuts develop a deep dark brown color, indicating they are perfectly toasted.
- Blend mixture: Transfer the toasted nuts and seeds into a high-speed blender or food processor. Pulse for 30 seconds until the ingredients are combined but retain a bit of texture, avoiding turning it into a powder.
- Mix remaining ingredients: In a mixing bowl, combine your blended nut and seed mixture with the sesame seeds, paprika, salt, and pepper. Stir thoroughly to integrate all spices evenly.
- Store your dukkah: Place the finished dukkah into an airtight container. Store in a cool, dry place, and it will keep fresh for up to three months.
Notes
- Use a food processor to pulse gently and retain texture; avoid over-blending into a paste.
- Dukkah is a versatile spice blend: delicious when sprinkled on hummus, salad, grilled meats, or used as a dip with olive oil and bread.
- You can substitute pine nuts or pistachios with walnuts or almonds if preferred.
- Make sure to toast the nuts and seeds evenly to avoid any burnt flavors.
- Store in an airtight container to preserve freshness and flavor.
