Dukkah Recipe

Hazelnuts: These nuts add a rich, buttery flavor and a satisfying crunch to the dukkah blend.

Sesame seeds: These tiny seeds provide a nutty taste and a bit of texture.

Coriander seeds: These seeds offer a citrusy, slightly sweet flavor that complements the other spices.

Cumin seeds: Known for their warm, earthy taste, cumin seeds add depth to the spice mix.

Fennel seeds: These seeds have a sweet, licorice-like flavor that adds a unique twist to the blend.

Black peppercorns: These provide a sharp, pungent heat that balances the other flavors.

Salt: Enhances the overall flavor of the dukkah, bringing all the ingredients together.

When toasting hazelnuts, make sure to keep a close eye on them as they can go from perfectly golden to burnt very quickly. Stir them frequently to ensure even toasting. For an extra layer of flavor, you can remove the skins by rubbing the toasted nuts in a clean kitchen towel while they are still warm. This will give your dukkah a smoother texture and a more refined taste.

• toasted hazelnuts - Substitute with toasted almonds: Almonds have a similar crunch and a slightly sweet flavor that complements the spice blend well.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar nutty flavor and texture, making them a good alternative.

• toasted coriander seeds - Substitute with toasted caraway seeds: Caraway seeds have a warm, earthy flavor that can mimic the taste of coriander seeds.

• toasted cumin seeds - Substitute with toasted caraway seeds: Caraway seeds also have a slightly nutty and peppery flavor, which can stand in for cumin seeds.

• toasted fennel seeds - Substitute with toasted anise seeds: Anise seeds have a similar licorice-like flavor, making them a suitable replacement for fennel seeds.

• toasted black peppercorns - Substitute with toasted white peppercorns: White peppercorns offer a similar heat and pungency, though they are slightly milder in flavor.

• salt - Substitute with soy sauce powder: Soy sauce powder can add a salty and umami flavor, providing a unique twist to the spice blend.

• Allow the freshly made dukkah to cool completely before storing. This ensures that any residual heat doesn't create condensation, which could affect the texture and flavor.
• Transfer the dukkah into an airtight container. Glass jars with tight-fitting lids or resealable plastic bags work perfectly to maintain freshness.
• Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources. This helps preserve the aromatic oils in the spices and nuts.
• For longer storage, consider refrigerating the dukkah. The cool temperature will help extend its shelf life, keeping it fresh for up to six months.
• If you prefer to freeze the dukkah, portion it into smaller, airtight containers or resealable freezer bags. This way, you can thaw only what you need without exposing the entire batch to air.
• Label the containers with the date of preparation. This helps you keep track of its freshness and ensures you use it within the optimal time frame.
• When ready to use, allow the dukkah to come to room temperature. This will help restore its full flavor and aroma, making it a delightful addition to your vegetables, meat, or even sprinkled over soups and desserts.

• Gently warm the dukkah in a dry skillet over medium-low heat. Stir frequently to ensure even heating and to revive the aromas of the spices.
• Spread the dukkah on a baking sheet and place it in a preheated oven at 300°F (150°C) for about 5 minutes. Keep an eye on it to prevent burning.
• Microwave the dukkah in a microwave-safe bowl on low power for 30-second intervals, stirring in between, until it is warmed through.

• Skillet: A flat-bottomed pan used for toasting the hazelnuts and various seeds to bring out their flavors.

• Food processor: An electric kitchen appliance used to pulse and coarsely grind the toasted ingredients into a coarse mixture.

• Spatula: A tool used to stir and turn the hazelnuts and seeds while toasting to ensure even browning.

• Measuring cups: Used to accurately measure the quantities of hazelnuts and sesame seeds.

• Measuring spoons: Used to measure the smaller quantities of coriander seeds, cumin seeds, fennel seeds, black peppercorns, and salt.

• Airtight container: A storage container that keeps the dukkah fresh by preventing air and moisture from getting in.

• Cooling rack: A wire rack used to cool the toasted hazelnuts and seeds evenly after toasting.

Pre-toast in bulk: Toast larger batches of hazelnuts, sesame seeds, and spices ahead of time and store them in airtight containers for quick assembly later.

Use a spice grinder: Instead of a food processor, use a spice grinder for faster and more even grinding.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Store in portions: Divide the finished dukkah into smaller portions and store them separately to use as needed.

Multi-task: Toast the seeds and nuts simultaneously in different pans to save time.