How to Make Dukkah
Dukkah is a spicy mix made with seeds and nuts that is used for dipping,
olive oil tastings or for seasoning meats or vegetarian equivalents. This
version uses a wide array of nuts and seeds and is delicious. This recipe
makes 2 1/4 cups of dukkah.
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almonds
1/2 cup hazelnuts
1/4 cup cumin seeds
1/4 cup coriander seeds
1 tbsp paprika (ground)
1 1/2 tsp salt (flakes)
1 1/2 tsp turmeric
Preheat the oven to a moderate temperature (180ºC / 350ºF).
Roast the nuts and seeds on the baking trays. Put the seeds on one tray and
the nuts on the other.
Keep an eye on the seeds and nuts every few minutes. Remove them from the
oven when they have darkened slightly. This will take about 10 minutes.
Allow to cool.
Set up the food processor. Grind the nuts and seeds together, along with
the salt, turmeric and paprika. Do not over-process - the mixture must have
some texture and not be too oily or powdered.
Serve or season:
Serve in bowls for dipping. Cut small slices of a paleo food and place
different types of olive oil in small bowls. The idea is to use the food to
dip in the olive oil of choice, then dip in the dukkah for additional
flavour. This has become a popular choice at wine tasting events where
olive oil is also on offer for tasting.
Use to season. Dukkah makes an excellent seasoning for meats or fish
fillets - apply to oiled meat prior to roasting, baking or frying or mix
with flour for coating fish fillets.
Process on the "pulse" button.
If you do not have a food processor, use a mortar and pestle or a hand-held
If storing the dukkah, keep in airtight containers. Leave dukkah in a cool
place, such as a pantry or even the refrigerator. Keep out of direct light.
The flavour will decrease over time and the mixture should be consumed
within 2 months.
Elena Schweitzer / 123RF Stock Photo 8394661