Dukkah (pronounced DOO-kah), is an Egyptian spice blend of toasted nuts and seeds. The aromatic mixture is addictive when served as a dip with fresh bread and olive oil. Traditionally dukkah is eaten by dipping fresh bread first into olive oil and then into the nut mixture, but it can be used in a variety of recipes, e.g. Dukkah Crusted Fish Portions.
30 ml ground coriander
30 ml ground cumin
5 ml ground cinnamon
5 ml salt
2,5 ml freshly ground black pepper
good pinch chilli powder or cayenne pepper (optional)
good pinch paprika
125 ml sesame seeds, toasted and ground
125 ml/50 g cashew nuts, coarsely ground
- Place all the spices in a non-stick pan and dry-fry while stirring for about 3 to 5 minutes or until fragrant and lightly browned. Transfer to a mixing bowl.
- Add the seeds and nuts and mix well.
- Transfer the dukkah to a serving dish and serve with fresh bread and oil as an appetizer.
- Dukkah can be stored in an airtight container for 1 month.
- Dukkah can be used with: fresh Baguette or ciabatta and extra-virgin olive oil, mashed potatoes, rice or noodles, red or white meat or seafood, Indian dishes or North African dishes, soups, stir-fries, salads or vegetable dishes, with fresh fruit (instead of bread) and yoghurt (instead of oil)
Makes about 250 ml