Dukkah or Duqqa is a nutty Egyptian and Middle Eastern spice bend that’s made from a mixture of herbs, nuts, seeds, and spices. The word “dukkah” itself derives from the Arabic for “to pound” as the spices, nuts, and seeds are pounded together after being dry roasted. Although every family has their own recipe, the mix typically includes sesame seeds, coriander seeds, cumin seeds, salt and pepper, and nuts.
Dukkah – Egyptian Nutty Spice Blend
- Food processor
- Small baking sheet
- Container with lid
- ¼ cup Raw pistachios nuts
- ¼ cup Raw cashew nuts
- ¼ cup Blanched almonds
- ¼ cup Blanched hazelnuts (filberts)
- ¼ cup Coriander seeds
- ¼ cup Unsweetened shredded coconut
- 1½ tbsp Cumin seeds
- ¼ cup Sesame seeds
- ¼ tsp Kosher salt
- ¼ tsp Freshly ground black pepper
- Preheat oven or toaster oven to 350°F (175°C). Spread nuts on a baking sheet and toast until golden (not burnt) until golden. Coarsely chop.
- In a frying pan over medium heat, toast the coriander seeds for 2 minutes. Transfer to food processor and pulse until finely chopped. In the same pan, toast the shredded coconut and cumin seeds. Stir until coconut is golden, about 2 minutes. Transfer to the food processor along with the chopped nuts. Process until everything is coarsely ground. Transfer the dukkah to a container with a lid.
- In the same pan, toast sesame seeds until golden, about 4 minutes. Add the sesame seeds to the dukkah in the container, season with salt and pepper, and secure lid. Shake vigorously to combine everything. Store at room temperature