Dukkah Mix (Hazelnut)

Dukkah is a traditional Middle Eastern mix of fragrant roasted spices, nuts and seeds. It’s used as a crunchy topping on things such as hummus, smashed avocado, on mashed sweet potato and as a topping for soups. This mix uses hazelnuts, but walnuts and pistachios can also be used, together or just on their own

it’s made by pounding a mixture of toasted nuts, seeds and whole spices in a mortar and pestle until they form a coarse, crunchy mixture. (I opted for a mini blender).

I  have served it in a bowl along side a olive oil/balsamic dipping bowl, so once you have dipped bread into the olive oil you can sprinkle on a little dukkah.

Simply toast all the seeds and then grind them into a coarse sand mixture and stored in an air tight jar for several weeks.

Begin by dry toasting in a frying pan the sesame seeds for 1 to 2 mins, shake occasionally, watching all the time and as soon as there is a slight colour then remove from the heat and place in a bowl for later.

Next, dry toast the hazelnuts, these are a little more hardy but still need watching and shaking to check the colour, once a toasted colour remove and place with the sesame seeds

Now toast the fennel, cumin and coriander seeds together for 1-2 mins, shaking the pan, once you can smell the aromatics they are ready. Remove from the heat and add them to the bowl

Add a teaspoon of cayenne powder and a teaspoon of sea salt.

Either use a pestle and mortar and grind them into a coarse mix or a small blender. I used a small blender which takes about 5-8 seconds.

The mix is now ready.  Place in an airtight jar and use within a month.

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5 from 2 votes

Durrah Mix

Dukkah is a traditional Middle Eastern mix of fragrant roasted spices, nuts and seeds. It's used as a crunchy topping on things such as hummus, smashed avocado, on mashed sweet potato and as a topping for soups.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: condiment
Cuisine: Middle Eastern
Servings: 16 servings
Calories: 30kcal

Ingredients

  • 50 g hazelnuts
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 2 tbsp sesame seeds
  • 1 tsp cayenne
  • 1 tsp sea salt

Method

  • Simply toast all the seeds and then grind them into a coarse sand mixture and stored in an air tight jar for several weeks.
  • Begin by dry toasting in a frying pan the sesame seeds for 1 to 2 mins, shake occasionally, watching all the time and as soon as there is a slight colour then remove from the heat and place in a bowl for later.
  • Next, dry toast the hazelnuts, these are a little more hardy but still need watching and shaking to check the colour, once a toasted colour remove and place with the sesame seeds
  • Now toast the fennel, cumin and coriander seeds together for 1-2 mins, shaking the pan, once you can smell the aromatics they are ready. Remove from the heat and add them to the bowl
  • add a teaspoon of cayenne powder and a teaspoon of sea salt.
  • Either use a pestle and mortar and grind them into a coarse mix or use a small blender. I used a small blender which takes about 5-8 seconds.
  • The mix is now ready.  Place in an airtight jar and use within a month.

Nutrition

Calories: 30kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 59IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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5 from 2 votes (2 ratings without comment)

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