Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices finely blended 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.
- ½ cup pine nuts
- ½ cup coriander seeds
- ¾ cup sesame seeds
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp chilli powder
- ½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1¾ cups
In a large frying pan over medium-high heat, combine pine nuts and coriander seeds. 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, salt, chilli powder and baharat mix. Blend together.
Use dukkah as seasoning in cooking, or serve as an accompaniment with bread and olive oil.