Dukkah Recipes
SESAME SEED & ALMOND DUKKAH
This coarse nut & seed mix was inspired by a favorite product at Trader Joe's. The most popular way to use dukkah is by first dipping bread into extra virgin olive oil. Then immediately dip it into a small bowl of dukkah. The seed & nut mix will adhere to the bread. Makes about 1 1/2 cups of dukkah. Calories listed are for the dukkah only, and do not include bread or oil for dipping.
Provided by Cadry Nelson
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Bring a dry skillet to a medium heat. Add fennel seeds, coriander seeds, anise seeds, and sesame seeds. Cook for 2 or 3 minutes, until fragrant. Make sure to stir occasionally, so that none of it burns.
- Put the seed mixture into a clean, dry coffee grinder or spice grinder. Pulse a few times. Be careful not to blend too much. You don't want it to turn into a powder. It should have a gritty texture.
- Put the almonds, spice mixture, and smoked salt or kosher salt into a food processor. Put the food processor on low, or pulse until the dukkah has a mostly even, pebbly consistency. You may need to stop occasionally to stir, so that everything gets evenly mixed.
- To serve, put a few spoonfuls of dukkah into a small dish. Pour extra virgin olive oil into a separate small dish. Dip the warmed bread into oil & then into the dukkah, so that the nuts & seeds adhere to the bread.
Nutrition Facts : Calories 108 kcal, Carbohydrate 5 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
DUKKAH
An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!
Provided by Miraklegirl
Categories Egyptian
Time 18m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
- Toast the spice seeds and sesame seeds separately in the same way.
- Cool and combine with the remaining ingredients in a food processor.
- Grind the mixture until it resembles small breadcrumbs.
- The mixture should be very dry and crumbly, not a paste.
- Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.
DUKKAH RECIPE
Dukkah is a flavorful Egytian spice blend made with fragrant spices and and toasted nuts. Sprinkle it on soups, salads, eggs, avocado toast, sautéed veggies... to give an earthy flavor and delicious crunch!
Provided by Tonia Schemmel
Categories Spices
Time 15m
Number Of Ingredients 8
Steps:
- In a food processor pulse nuts and sesame seeds until they resemble a coarse meal. Keep everything under the size of a pea. (Take care not to over pulse as this will turn nuts into nut butter).
- Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.
Nutrition Facts : ServingSize 1 ½ teaspoons, Calories 29 calories, Sugar 0.2 g, Sodium 36.6 mg, Fat 2.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg
EGYPTIAN DUKKAH RECIPE
Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 9
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!
Nutrition Facts : Calories 96.1 kcal, Carbohydrate 3.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 1.7 mg, Fiber 2 g, ServingSize 1 serving
DUKKAH
An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
Provided by rosichops
Categories Appetizers and Snacks Spicy
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
- In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g
DUKKAH: AN EGYPTIAN SPICE MIXTURE
Steps:
- Preheat the oven to 350 F.
- Use in your favorite Middle Eastern recipes and enjoy.
Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 1 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
DUKKAH
Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice
Provided by Good Food team
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
- Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.
Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
More about "dukkah recipes"
EASY DUKKAH RECIPE: HOW TO MAKE DUKKAH EGYPTIAN SPICE MIX ...
From masterclass.com
Cuisine EgyptianEstimated Reading Time 3 minsCategory SpiceTotal Time 35 mins
- 1. Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until nuts are golden brown and skins have loosened, about 8–10 minutes. Let the nuts cool slightly and then rub using a clean kitchen towel to remove as much of the skins as you can. Transfer to a medium bowl.
- 2. In a dry pan over medium heat, toast sesame seeds, stirring frequently, until lightly browned, about 2–5 minutes. Transfer to the bowl with the hazelnuts.
- 4. Using a mortar and pestle, spice grinder, or food processor, pound or grind the toasted nuts, seeds, and spices, being careful not to let the nuts turn into a paste. Add salt and adjust seasoning to taste. Store in an airtight container at room temperature or in the refrigerator.
HOW TO MAKE AUTHENTIC DUKKAH: OTTOLENGHI’S DUKKAH RECIPE ...
From masterclass.com
3/5 (18)Servings 0.5Cuisine EqyptianCategory Side Dish
- 1. In a small saucepan set over medium heat, toast the coriander seeds, cumin seeds, and sesame seeds, shaking the pan occasionally, until fragrant, 2 to 3 minutes.
- 2. Add toasted spices and all remaining ingredients to a food processor and pulse a few times until the nuts and seeds are roughly chopped. Set aside in a small bowl.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
EASY DUKKAH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (26)Total Time 8 minsCategory CondimentCalories 100 per serving
- In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
- Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
- Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
DUKKAH (DELICIOUS DIPPING MIX OF THE AGES) - CHEF TARIQ
From cheftariq.com
Category Appetizer, Basics, SnackCalories 863 per servingTotal Time 12 mins
PISTACHIO DUKKAH - QUICK N EASY! - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
4.8/5 (4)Total Time 7 minsCategory Breakfast, Dinner, Lunch, SnacksCalories 81 per serving
GRILLED DUKKAH-CRUSTED CHICKEN WITH LEMON HUMMUS RECIPE
From simplyrecipes.com
4.5/5 (4)Category Dinner, GrillCuisine Middle EasternTotal Time 1 hr 50 mins
10 TASTY THINGS TO DO WITH DUKKAH - STONESOUP
From thestonesoup.com
Estimated Reading Time 6 mins
DUKKAH | HADIAS LEBANESE CUISINE
From hadiaslebanesecuisine.com
DUKKAH RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 53 per servingTotal Time 20 mins
- Place first 5 ingredients in a large skillet over medium heat; cook 4 minutes or until fragrant and toasted, shaking pan frequently.
- Pour spice mixture onto a plate; cool 5 minutes. Place mixture in a spice or coffee grinder (or in a mortar and pestle); add remaining ingredients. Process or grind until coarsely ground. Spread in a shallow bowl.
DUKKAH SPICE MIX - THIS HEALTHY TABLE - SEASONAL RECIPES
From thishealthytable.com
4.7/5 (6)Category Spice Guides
- On a lined cookie sheet (use a silpat or parchment), sprinkle the pine nuts, hazelnuts, cumin seeds, coriander seeds, and thyme. Bake for 8 minutes or until the hazelnuts are dark brown.
- In a high-speed blender or food processor, blitz the nuts and seeds for 30 seconds or until they are combined but still have texture.
- Combine the blended nuts with the sesame seeds, paprika, salt, and pepper in a bowl. Stir to combine and store in an airtight container in a cool, dry place for up to 3 months.
DUKKAH (EGYPTIAN NUT AND SPICE MIX) - OLIVIA'S CUISINE
From oliviascuisine.com
Cuisine Middle EasternTotal Time 23 minsCategory SeasoningCalories 100 per serving
- Spread all the raw nuts and seeds in an even layer on a baking sheet and roast for 5 minutes. Stir and return to the oven for another 3 minutes or until they smell nutty. Do not overdo it as they can burn and turn bitter!Remove from the oven and let them cool completely.
- Place the toasted nuts and seeds in the jar of a food processor. Add the pistachios, coriander seeds, cumin seeds, paprika (if using), pepper and salt. Pulse a few times, until coarsely ground.
HOW TO MAKE AND USE EGYPTIAN DUKKAH SEASONING MIX ...
From twosleevers.com
4.6/5 (5)Total Time 15 minsCategory Spice BlendsCalories 59 per serving
- Heat a small skillet over a high flame. Once it is hot, turn the flame down to medium and toast coriander, cumin and sesame for 4-5 minutes. Note that as the seeds toast, the sesame seeds will start to leap out and attack you. Stir consistently at this point, and remove from the pan once the seeds have browned, about-5 minutes. Allow them to cool for 5 minutes.
- Place roasted mixed nuts and the toasted seeds into the bowl of a food processor or spice grinder and pulse to get a rough chop. Add salt and pepper and stir well. You should have about 1/2 cup of dukkah. Store leftovers in a tightly sealed container in the refrigerator. It’s great sprinkled on roasted vegetables.
HOW TO MAKE AUTHENTIC DUKKAH SEASONING - HURRY THE FOOD UP
From hurrythefoodup.com
4.9/5 (25)Total Time 10 minsCategory DipCalories 992 per serving
- Gently roast the hazelnuts, almonds and sunflower seeds in a pan. About three minutes will do it. Take them out and pop them into a blender.
- Next, slowly roast the fennel seeds, normal cumin, coriander, and white sesame seeds. These won’t take as long - about two minutes should do it.
- Put the second batch into the blender as well and just press the pulse button a couple of times. We’re looking for a nice crunchy mix here, not a powder. Finally add the green pepper, sea salt, black sesame seeds, black cumin and paprika powder and give it a last quick blend.
- Put it all in an airtight glass. Done! Use it to intensify soups, dips and salads or treat yourself to an oily bread and dukkah. You won’t look back.
DUKKAH SPICE; EGYPTIAN NUT AND SPICE BLEND - AMIRA'S PANTRY
From amiraspantry.com
5/5 (7)Total Time 10 minsEstimated Reading Time 7 minsCalories 50 per serving
- In a skillet over medium heat, toast sesame seeds until they are golden. Keep stirring the whole time for about 2-3 minutes. Set aside.
- In the same skillet place coriander and cumin, toast stirring frequently 1-2 minutes until they pop. Do not overcook. (Note1)
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