Looking for something different in a dipping sauce? Does it have to be a sauce? I came across this little gem years ago when in Cairo and again further south in an off the road little restaurant in Luxor, Egypt. It’s name is Dukkah, (pronounced DOO-kah). Egyptian Dukkah is a spice blend primarily made of nuts and spices, which are toasted, then ground to a form a meal.
Egyptian Dukkah can be used with anything from warm pita bread dipped in olive oil then into the mixture to sprinkled on top of salads. I use it often instead of Ranch dressing for my cut up vegetables as a quick snack.
Egyptian Dukkah rather addicting really. The toasty crunch of the seeds and nuts mixed together give a warm and exotic flavor to your taste buds.
I could not remember the name of this until I came across a posting for it in The Kitchn. I prefer to add fennel seeds to my mix for a little sweet back note. Try it out!
Here we are in the Khan el-Khalili, drinking the thickest coffee I have ever had. This is a major souk in the Islamic district of Cairo that houses many different vendors and shops. It is quite the experience and one could get lost for hours browsing and bartering. I did.
I love strolling the streets and seeing the sights and taking in all the different vendors and merchants.
The spices, fruits and vegetables stacked in baskets in front of the individual shopkeepers can be a sensory overload.
Evening walk abouts are adventurous. Why stay in a hotel room? Anyways, back to the recipe for Dukkah!
First start by toasting some almonds and pine nuts, although I’ve had it with hazelnuts and cashews, but prefer this mix.
Next, toast up the seeds. In my version I am using sesame, coriander and cumin, which are the basic spices and add the fennel and black peppercorns.
Throw the sea salt in the mix and toast away.
Allow toasted nuts and seeds to cool completely then place all in a food processor and pulse until meal like in consistency. Make sure it is dry and crumbly. Work in batches if over crowded.
I like my Egyptian Dukkah to be somewhat like the consistency of a meal. It’s great to sprinkle on top of and dip into without falling off. Store in an airtight jar.
Sprinkle this Egyptian Dukkah on top of salads, into soups, over steamed vegetables. Wherever you need a little spice pick me up, try some Dukkah!
The nutty, rich, warm spices and flavors all add to an unusual and interesting experience. Enjoy!
- 1/2 cup pine nuts
- 1/2 cup almonds
- 1/2 cup sesame seeds
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tsp black peppercorns
- 2 tsp fennel seeds
- 1 tbsp sea salt
- Working in separate batches, first toast the nuts until golden and set aside.
- Next, toast the seeds in the same pan until some start to pop and get golden brown.
- Allow toasted nuts and seeds to cool completely then place all in a food processor and pulse until meal like in consistency. Make sure it is dry and crumbly. Work in batches if over crowded.
- Store in an airtight jar.