Description
A flavorful and crunchy Middle Eastern spice blend made from toasted nuts, seeds, and aromatic spices. This Dukkah recipe offers a perfect balance of textures and tastes, ideal for sprinkling on salads, bread with olive oil, or roasted vegetables.
Ingredients
Scale
Nuts and Seeds
- 1/4 cup pine nuts
- 1/2 cup hazelnuts
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon thyme
- 1/2 cup shelled roasted pistachios
- 3 tablespoons sesame seeds
Spices and Seasonings
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for toasting the nuts and seeds, which will enhance their flavor.
- Toast Nuts and Seeds: Spread the pine nuts, hazelnuts, cumin seeds, coriander seeds, and thyme evenly on a lined cookie sheet using parchment paper or a silpat. Bake for 8 minutes or until the hazelnuts turn a dark brown, indicating they are perfectly toasted.
- Pulse in Blender or Food Processor: Transfer the toasted mixture to a high-speed blender or food processor. Blitz for approximately 30 seconds until the mixture is combined but still retains some texture, avoiding turning it into a powder.
- Combine with Remaining Ingredients: In a mixing bowl, stir the blended nuts and seeds together with the sesame seeds, paprika, salt, and pepper until evenly combined.
- Store Properly: Store your freshly made dukkah in an airtight container and keep it in a cool, dry place for up to 3 months to maintain freshness.
Notes
- Do not over-blend the mixture; it should remain slightly coarse to keep its signature texture.
- Use a silpat or parchment paper to prevent sticking and make cleaning easier.
- Dukkah can be enjoyed by dipping bread in olive oil and then into the spice mix.
- Adjust the salt and pepper to taste if preferred.
- Store in an airtight container away from moisture and light for maximum shelf life.