There are countless recipes for dukkah. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices. We have included a basic recipe to get you started and then encourage you to play with ingredients and proportions depending on your personal preference and intended use.
In addition to the uses we mentioned above, dukkah is often used as a crust for lamb, chicken, and fish. Tofu is another possibility. Let us know if you have any other suggestions!
• Nuts – hazelnuts, almonds, pistachios, cashews, pine nuts, macadamia nuts
• Sesame seeds
• Dried chickpeas
• Dried herbs – marjoram, mint, thyme
• Dried lemon zest
• Hot pepper – red pepper flakes, chili powder
• Pepper – freshly ground or whole peppercorns
• Seeds – caraway, fennel, nigella
• Spices – baharat, cinnamon, clove, turmeric
Dukkah (Basic Recipe)
Makes 2 1/4 cups
1 cup nuts
1/2 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon sea salt
Freshly ground black pepper
Combine all ingredients in a food processor and pulse. The mixture may fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. (Can also use a mortar and pestle or spice grinder.)
Store in an airtight container in the refrigerator.
(Image: Emily Ho)