Go Back
Print

Dukkah

An exotic and fragrant blend of herbs, spices, seeds, and nuts to create a festive condiment for dipping, or for sprinkling on flatbread, eggs, grilled chicken etc.

Course Appetizer
Prep Time 10 minutes
Servings 1 cup

Ingredients

  • 3/4 cup whole blanched almonds
  • 2 tbsp sesame seeds
  • 2 tsp turmeric
  • 1 tsp nigella seeds
  • 1 tsp celery seeds or mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp onion flakes or powder
  • 4 tsp chilli powder
  • 1/2 tsp cracked black pepper
  • cayenne pepper to taste
  • 1/2 tsp kosher salt

Instructions

  1. Preheat oven to 350F.

    Spread out the almonds on a baking sheet. Roast for about 10 minutes, or until they are just starting to turn golden brown and become fragrant. Let cool completely.

    Alternatively, toast them in a skillet over medium heat till golden, about 5 minutes- watch closely.  Cool completely.

  2. In a dry skillet, toast all the seeds over med to med-high heat, until just fragrant, about 5 minutes. Let cool.

  3. Place the almonds into a mortar and pestle. Crush as small as possible. (Alternatively you may use a food processor, but do not let the nuts grind down too fine, and release any oils)

    Stop once the almonds are small (you want them small enough to cling to the olive oiled bread if you are using it as a dip, too large of pieces may fall off)

    Place into a bowl.

  4. Add the toasted, cooled seeds to the mortar and pestle. Add the remaining onion flakes or powder, chilli powder and both peppers. Pound well with the pestle until everything is well blended. You may need to work in batches, depending on the size of your mortar and pestle.

    Taste to ensure you like it. You may add a bit of salt, as I hold back from over salting at the beginning.

  5. Store in a sealed container in the fridge for a few weeks, or store in the freezer and take out as you need it.