https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • How To’s
  • Homemade Dukkah Recipe w/ Hazelnuts

Homemade Dukkah Recipe w/ Hazelnuts

Posted on Jan 24th, 2023
by Thomas Wenger
Categories:
  • How To’s
DUKKA

Dukka or Dukkah is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables as a seasoning mixture, but mostly it’s used as a dip for bread.

Dukkah seems to be one of these recipes where every chef has his own take on what is best. There are very lightly toasted to heavily roasted varieties and there are some that include walnuts, chickpeas and even pistachios.

Personally I feel that this is great, as it gives some creativity and individuality to our recipes. For the best results dip some bread into a quality virgin olive oil and then into the dukka mix. Alternatively, combine the dukkah into the oil and dip the bread into that.

Enjoy this delicious dukkah recipe!

DUKKA

Homemade Dukkah Spice

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Spices

Ingredients
  

  • 150 grams hazelnuts skinless
  • 150 grams white sesame seeds
  • 150 grams almond flakes
  • 70 grams coriander seeds
  • 50 grams fennel seeds
  • 10 grams thyme dried
  • 40 grams cumin seeds
  • 5 grams paprika powder sweet, Spanish
  • black peppercorns crushed
  • 10 grams sea salt flakes
  • Egyptian flat bread
  • olive oil virgin

Instructions
 

  • In a heavy skillet or a medium heated oven, toast individually the hazelnuts, almonds, sesame seeds and all spice seeds lightly and let them cool well.
  • In a spice grinder or coffee grinder, grind all toasted ingredients except the sesame seeds very roughly. If ground too fine the nuts will lump together due to the release of the oil within the nut.
  • Combine all ingredients in a bowl and incorporate all ingredients very well.
  • Spread on a sheet pan and dry in the oven at low temperature. This will ensure the Dukka is really dry and prevent from molding or going rancid.
  • Store in an airtight container in a cool place for up to 2 weeks.

Notes

DUKKA
Tried this recipe?Let us know how it was!

For more Egyptian food, check out our round-up of the most popular dishes in Egypt.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.