Duqqah
Experience the irresistible flavors of the Middle East with this authentic duqqah recipe, a fragrant Egyptian spice blend and nut dip that’s as versatile as it is delicious. Made with roasted hazelnuts, sesame seeds, and a medley of aromatic spices like coriander, cumin, and optional fennel seeds, this savory mixture balances nutty richness with warm, earthy undertones. Perfect as a dip when paired with crusty bread and olive oil, duqqah also shines as a crunchy topping for roasted vegetables, grilled meats, or salads. Ready in just 20 minutes, this easy-to-make recipe is a must-have addition to your pantry, offering both convenience and elevated flavor to any dish. With its deep, toasty notes and customizable spice profile, duqqah is the perfect way to spice up your culinary repertoire!
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Recipe Information
Ingredients
- 100 grams Hazelnuts
- 50 grams Sesame seeds
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 1 teaspoon Fennel seeds (optional)
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 1 teaspoon Paprika (optional)
Instructions
Preheat a dry skillet over medium heat.
Add the hazelnuts to the skillet and toast for about 3-5 minutes, stirring frequently, until they become aromatic and lightly browned. Transfer them to a plate to cool.
In the same skillet, add the sesame seeds and toast for 2-3 minutes, stirring constantly to avoid burning, until golden. Transfer them to the plate with the hazelnuts.
Next, toast the coriander seeds, cumin seeds, and fennel seeds (if using) in the skillet for 1-2 minutes, or until fragrant. Add the black peppercorns in the last 30 seconds of toasting. Transfer to a separate plate to cool.
Once the hazelnuts have cooled, rub them between a kitchen towel to remove most of the skins (some remaining skin is fine).
Using a food processor or mortar and pestle, grind the hazelnuts into coarse crumbs. Avoid over-processing, as you do not want them to turn into a paste.
Add the toasted sesame seeds to the hazelnuts and pulse a few times to combine.
Grind the toasted spices (coriander, cumin, fennel, and peppercorns) to a medium-coarse texture, then add them to the nut mixture.
Mix in the salt and paprika (if using). Taste and adjust seasoning if necessary.
Transfer the duqqah to an airtight container and store at room temperature for up to 2 weeks. Serve with bread and olive oil or use as a flavorful topping.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 71 mg | 2% | |
*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.
