Dukkah recipe

Created by

  Print    Enlarge text

Rating:

4.5/ 5 stars 44 Votes
  • Cuisine: Egyptian

Morris Mansour shares this dukkah recipe with Food Safari's Maeve O'Meara.

Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh Egyptian bread first into olive oil and then into the nut mixture but it also serves as a versatile seasoning in Egyptian cooking.

For tasty variations on dukkah, try Suzanne Gibbs' dukkah recipe, or Karen Martini's dukkah recipe. Also, browse our Egyptian recipes for more gourmet inspiration.

Ingredients

¾ cup sesame seeds
½ cup pine nuts
½ cup coriander seeds
½ tsp ground cumin
½ tsp salt
½ tsp chilli powder
½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)

View conversion table

Preparation

In a large frying pan combine pine nuts and coriander seeds over medium-high heat. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.

Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.

Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.
 

If you enjoyed this Dukkah recipe then browse more Egyptian recipes, appetiser recipes and our most popular hainanese chicken rice recipe.

Egyptian Restaurants

Displaying 4 of 4 Egyptian Restaurants.

  Restaurant Book Online Suburb
1. De Bortoli Winery and Restaurant   Dixons Creek
2. Princess Jasmine   Punchbowl
3. Made In Africa Ethiopian Restaurant   Moorooka
4. Cupido   Carlton

View all Egyptian restaurants | Start a new search

Comments (10)

Previous 1 | Page 2 | Next
28 Feb 2009 10:48 AEST
STEVE THRUPP
BENTLEY
RECIPES
TOP SHOW. LOVE THE PRESENTER.IS SHE MARRIED?
Agree(8 people agree)
Disagree(0 people disagree)
13 Dec 2008 01:10 AEST
Joe
Thornbury Vic
DUKKAH
Dukkah has many uses. A popular dish at a nearby trendy eatery is Poached Eggs on toast sprinkled with Dukkah and various roast vegetables. There are different variations of Dukkah - I substitute freshly roasted hazlenuts for the pine nuts and without the chilli powder and baharat. Your show is wonderful; it's a tour de force of culinary surprises.
Agree(12 people agree)
Disagree(0 people disagree)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Putting together a cheese plate

When compiling a cheese plate try to think of a combination of flavours as well as textures (sharp, pungent, crumbly, soft). This creates contrast as well as providing variety for your guests. Consider sweet additions such as cut apples, muscatels or honey.

Glossary

More

Suribachi

A special bowl with a textured surface designed to crush and grind seeds such as sesame.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT