Description
This Dukkah recipe is a delightful Middle Eastern spice blend combining roasted nuts and aromatic seeds with fragrant spices. Perfect as a dip with olive oil and bread or as a flavorful seasoning for salads and vegetables, this blend offers a crunchy texture and nutty, spicy flavor.
Ingredients
Scale
Nuts & Seeds
- 1/4 cup pine nuts
- 1/2 cup hazelnuts
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon thyme
- 1/2 cup shelled roasted pistachios
- 3 tablespoons sesame seeds
Spices
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the nuts and seeds.
- Roast Nuts and Seeds: Spread pine nuts, hazelnuts, cumin seeds, coriander seeds, and thyme evenly on a lined cookie sheet using a Silpat or parchment paper. Roast in the preheated oven for 8 minutes or until the hazelnuts turn dark brown, releasing a rich aroma.
- Blend the Nuts and Seeds: Transfer the roasted mix to a high-speed blender or food processor. Pulse for 30 seconds or until the mixture is combined but still retains some texture and crunch. Avoid overprocessing to maintain the signature dukkah consistency.
- Combine with Remaining Ingredients: In a bowl, mix the blended nuts with shelled roasted pistachios, sesame seeds, paprika, salt, and pepper. Stir well to distribute all flavors evenly.
- Store the Dukkah: Transfer the finished dukkah blend to an airtight container and keep in a cool, dry place. It will stay fresh and flavorful for up to 3 months.
Notes
- Use a Silpat or parchment paper to prevent nuts from sticking during roasting.
- Do not over-blend to keep a crunchy texture.
- Adjust salt and pepper to taste as desired.
- Store in an airtight container to maintain freshness.
- Perfect for dipping with olive oil and bread or sprinkling over salads and roasted vegetables.
