Dukkah Spice Mixture
This easy-to-make Middle Eastern mixture is so fabulous and addictive! I love sprinkling dukkah on everything from spreads, vegetables and salads to using it as a dip for fresh bread with olive oil.
Do you know dukkkah? I absolutely love it! I first got to know it in South Africa about eight years ago and I was immediately drawn to it. The spices in it are so fragrant and yummy and I adore the crunch of it. Sprinkling it on pretty much anything became an obsession of mine and you cannot imagine how sad I was when the jar was empty!
So I'm super glad that I found a way to make it myself! I'm sure there are several variations out there but in it's essence, dukkah is a blend of nuts and spices from the Middle East and Egypt that you can sprinkle on spreads, vegetables or use it as a dip for fresh bread dipped in olive oil. It's also called Duqqa, du'ah or do'a. It normally contains nuts, whole coriander, cumin and sesame seeds.
My version contains sesame seeds, almonds, whole coriander seeds, salt, white pepper and Baharat. I love Baharat (which also contains cumin) so it was a great substitute! If you're not familiar with Baharat, it's a spice mixture which also stems from the Middle East and it's one of my favorite spice mixtures. It typically consists of chili, cumin, nutmeg, coriander, black pepper, cinnamon, cloves, allspice and cardamom.
What's important for the success of this recipe is to roast each ingredient separately. The seeds have different roasting times and also the pan doesn't get crowded like that! And after roasting, you must just "blend" everything together using a mortar and pestle until you have the perfect consistency - which is blended with crunchy bits.
Will you make this spice mixture soon? Or how about my Spicy Vegan Eggplant Dip?
This easy-to-make Middle Eastern mixture is so fabulous and addictive! I love sprinkling dukkah on everything from spreads, vegetables and salads to using it as a dip for fresh bread with olive oil.
- 1/8 cup sesame seeds
- 1/8 cup almonds
- 1/8 cup whole coriander seeds
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon Baharat (see notes)
Heat up a pan and dry roast the sesame seeds for 3 minutes. Put aside.
Next, dry roast the coriander seeds in the same pan for 1 minute. Put aside as well.
Chop the almonds and dry roast in the same pan for 3 minutes. Put aside as well.
Add roasted sesame seeds, coriander seeds and almond pieces to a mortar together with the salt, white pepper and Baharat.
Bash it with the pestle until all is well combined but still "chunky". It should not resemble a paste or anything like that. Sprinkle on vegetables, spreads or use as a dip for fresh bread with olive oil. Enjoy!
Baharat spice mixture: Baharat (which means "spices" in Arabic) is a spice blend used in Middle Eastern (especially the Arabian Gulf region) and Greek cuisine. Typical baharat seasoning ingredients include allspice, chili peppers, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns.
If you cannot get Baharat, you can either make it yourself (see the link above which also contains a recipe) or you can use Ras el Hanout or Garam Masala instead.
