Dukkah is a classic Egyptian blend made from toasted nuts, seeds, and spices—with as many variations as there are chefs. Its name comes from the Arabic word meaning “to pound”—the dry mix was crushed with a mortar and pestle. Its deep flavor starts with warming up the nuts in the oven and the seeds on the stovetop (to better monitor their temperature—they can burn quite easily). Then the mixture is roasted with olive oil and honey. Dukkah crunch adds layers of flavor to Sweet & Crunchy Autumn Salad, Mutabbal, and almost any dish you can think of.
Ingredients
- 8 ounces your choice of mixed raw nuts, such as walnuts, hazelnuts, almonds, pecans, and pistachios
- 2 ounces pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons each white and black sesame seeds
- 1 tablespoon cumin or fennel seeds
- 1/2 teaspoon of silk chili or cayenne, more to taste
- 1 teaspoon coarse sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons sumac
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
Directions
Step 1
Preheat the oven to 325°F. Place the nuts on a rimmed sheet pan and bake for 10 minutes. Leave the oven on when done. Cool the nuts slightly, then coarsely chop by hand or pulse in a food processor.
Step 2
Heat a small frying pan over medium-high. When hot, add all the seeds and toast for 2 minutes, shaking the pan often. Keep an eye on the color of the white sesame seeds—they shouldn’t darken much.
Step 3
Transfer the seeds and nuts to a large bowl and add the rest of the ingredients; toss well. Taste and adjust the seasonings to your liking: Add more honey if you want more sweetness or more chili for more spiciness.
Step 4
Line the rimmed sheet pan with parchment, then add the nut-seed mixture, spreading it out into a thin layer. Return to the oven and bake for 10 to 15 minutes, stirring after 5 minutes for more even baking. It’s done when the nuts are golden brown and the dukkah is fragrant. Let cool, then transfer to a lidded glass jar. Keep refrigerated.
Yields 2 cups