Best Dukkah Egyptian Nutspice Recipes

EGYPTIAN DUKKAH RECIPE

Steps:

• Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
• Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
• Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
• Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

DUKKAH: AN EGYPTIAN SPICE MIXTURE

Steps:

• Preheat the oven to 350 F.
• Use in your favorite Middle Eastern recipes and enjoy.

DUKKAH (EGYPTIAN NUT/SPICE)

Steps:

• Toast the nuts and seeds (EXCEPT THE SESAME SEEDS) in a cast iron skillet until you get the aroma...don't burn....let cool.
• In a food processor, lightly process the seeds, nuts and salt, mint, sugar and red pepper. It should resemble a corse grind.
• Let cool and store in an airtight container.
• Mix a tablespoon or two of this with some good quality olive oil and dip with some artisan bread. This is also an excellent topping to grill halibut or add to any dish.

DUKKAH (EGYPTIAN SEASONING BLEND)

Steps:

• Preheat the oven to 350 degrees F. Lay the nuts out single layer on a lined baking sheet. Roast them for 8-10 minutes until they have darkened in color and smell very nutty. Be careful not to roast them for too long or they will turn bitter. Remove from the oven and let the cool completely.
• Heat a dry pan over medium heat and place the remaining ingredients in it except for the mint and salt.Roast the spices and seeds for a few minutes until they have slightly deepened in color and are very fragrant. Be careful not to let them scorch or they will become bitter.Transfer to a bowl and let them cool completely.
• Place the cooled nuts, the cooled spices and seeds, the mint and salt in a blender or food processor.Pulse until the mixture is ground with lots of tiny coarse bits throughout. It should not be ground into a powder.Transfer the mixture to an airtight jar and, for the longest shelf-life, store it in the fridge where it will keep for up to 3 weeks.Makes about 1 1/4 cups.

SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR

Steps:

• In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly. Transfer immediately to a bowl.
• Finely chop the peanuts and add to the bowl with the chickpea flour.
• One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty. Remove from the pan and allow to cool completely.
• Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder. Transfer to the bowl with the chickpea flour and stir in the sesame seeds, salt, cayenne and sumac.