Dukkah

What the heck?

That’s what I first thought when I read about this mysterious dukkah on MoreCheeseMoreChocolate. Dukkah is spelled as many different ways as it can be made. The long and short of it is that it’s a delicious and flavorful mixture of herbs and nuts that has it origins in Egypt.

When I started to google Dukkah to find a recipe, I was also pleasantly surprised to see that it is becoming very popular and found several articles on uses for it, like this, and this, and this.

Recipe adapted from 101 Cookbooks:

Ingredients:

  • 1/2 cup hazelnuts
  • 1/4 cup coriander seeds
  • 3 tablespoons sesame seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon dried mint leaves
  • 1 teaspoon salt

Heat a heavy skillet over high heat.

Toast the coriander seeds until fragrant. Once toasted, pour into a dish to the side to let completely cool. Repeat with each of the rest of the seeds. Then the peppercorns. Then the hazelnuts.

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Once everything has completely cooled, combine all together, including the mint leaves and salt.

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Place in mortar and crush until combined. Or place in food processor and pulse into a coarse consistency. Do not over process into a paste.

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Mixture will last up to one month in an airtight container.

One of my favorite uses is sprinkled liberally on a salad.

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