Spezie Similar to Dukka
Elevate your spice game with this aromatic recipe for Spezie, a fragrant blend reminiscent of the beloved Middle Eastern dukkah. Combining toasted hazelnuts, sesame seeds, and an alluring mix of coriander, cumin, fennel, black pepper, and paprika, this versatile spice mix adds a rich, nutty depth to any dish. The subtle balance of warmth, crunch, and earthy flavors makes it ideal for sprinkling over roasted vegetables, using as a crust for meats, or as a simple yet satisfying dip when paired with olive oil and crusty bread. Quick and easy to prepare in just 15 minutes, this homemade seasoning blend is a pantry must-have that will awaken your culinary creativity. Store your fresh spezie in an airtight container for up to a month and enjoy its bold flavors in endless ways.
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Recipe Information
Ingredients
- 50 grams hazelnuts
- 40 grams sesame seeds
- 20 grams coriander seeds
- 15 grams cumin seeds
- 10 grams fennel seeds
- 10 grams black peppercorns
- 5 grams paprika
- 5 grams sea salt
Instructions
Preheat a dry skillet over medium heat.
Add the hazelnuts to the skillet and toast them for 3-4 minutes, stirring frequently, until they are fragrant and the skins begin to darken. Remove from the skillet and let them cool slightly.
While the hazelnuts cool, add the sesame seeds to the same skillet. Toast them over medium heat for 1-2 minutes, stirring constantly, until they turn golden brown. Transfer to a bowl and set aside.
In the same skillet, toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 2-3 minutes, stirring frequently, until fragrant. Remove from the heat and let them cool.
Rub the cooled hazelnuts between your palms or in a towel to remove most of the skins. It’s okay if some skins remain.
Using a food processor or a spice grinder, pulse the hazelnuts until they are coarsely ground. Be careful not to over-process as you want texture, not a paste.
Add the toasted sesame seeds, coriander seeds, cumin seeds, fennel seeds, black peppercorns, paprika, and sea salt to the processor. Pulse a few times until everything is broken down into a coarse blend. The mixture should have texture and not be too fine.
Taste the blend and adjust salt or spices as needed.
Store the spezie blend in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month.
Serve by sprinkling over dishes, using as a crust for meats, or as a dip with olive oil and bread.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 2.9 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1040 mg | 22% | |
*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.
