Dukkah Duqqa Pronounced Doo Kah
Discover the bold, nutty, and aromatic flavors of Dukkah Duqqa (pronounced "doo kah"), a Middle Eastern spice blend that transforms simple dishes into culinary masterpieces. This quick and easy recipe combines toasted hazelnuts (or almonds), sesame seeds, and a medley of fragrant spices like coriander, cumin, and fennel seeds, creating a coarsely ground mixture that's as versatile as it is delicious. Perfect for dipping with crusty bread and olive oil, or sprinkling over roasted vegetables, meats, and salads, this spice mix is a must-have in your kitchen. Ready in just 20 minutes, this traditional dukkah recipe offers the perfect balance of textures and flavors, with an optional smoky paprika twist to elevate your dishes. Stockpile this homemade dukkah in an airtight container and enjoy a vibrant, nutritious seasoning that’s bursting with global flavor.
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Recipe Information
Ingredients
- 100 grams Hazelnuts (or almonds)
- 50 grams Sesame seeds
- 2 tablespoons Coriander seeds
- 2 tablespoons Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Sea salt
- 1 teaspoon Paprika (optional, for a smoky flavor)
Instructions
Preheat a dry skillet over medium heat.
Add the hazelnuts (or almonds) to the skillet and toast them for 3-5 minutes, stirring frequently, until they are golden and fragrant. Transfer them to a plate to cool.
In the same skillet, toast the sesame seeds for 2-3 minutes until lightly golden. Remove and set aside.
Next, toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns in the skillet for 2 minutes, stirring constantly, until aromatic. Remove from heat and let cool.
Once the nuts have cooled, rub them between a clean kitchen towel to remove most of the skins. This step is optional but will lend a cleaner flavor to your dukkah.
Combine the toasted nuts, sesame seeds, coriander seeds, cumin seeds, fennel seeds, black peppercorns, sea salt, and paprika (if using) in a food processor or spice grinder.
Pulse the mixture a few times until it reaches your desired texture. Dukkah is traditionally coarse, so avoid over-processing into a fine powder.
Transfer the dukkah to an airtight container and store at room temperature for up to 2 weeks, or in the freezer for longer freshness.
Serve dukkah as a dip with olive oil and bread, or use it to sprinkle over roasted vegetables, meat, or salads.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 5.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
