Dukkah

Photo: Maren Caruso; Styling: Nissa Quanstrom

Once you've made this fragrant, nutty Egyptian seasoning blend from chef Matthew Dillon of Sitka & Spruce in Seattle, you can keep it on hand to add eastern Mediterranean flair to all sorts of dishes. Sprinkle it over olive oil for an addictive bread dunk, toss it into green salad with orange slices, or scatter it generously over cooked squash or cauliflower. Keeps airtight up to 1 month.

 

This recipe goes with Kabocha Squash with Dukkah and Cider Molasses

Yield: Makes 1 cup (serving size: 1 tbsp.)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 74%
  • Protein: 1.3g
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Carbohydrate: 2.4g
  • Fiber: 1.4g
  • Sodium: 75mg
  • Cholesterol: 0.0mg

Ingredients

  • 6 tablespoons sesame seeds
  • 1/4 cup coriander seeds
  • 1 tablespoon cumin seeds
  • 1/4 cup roasted, salted pistachios
  • 2 tablespoons roasted hazelnuts
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon peppercorns

Preparation

  1. 1. Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes. Pour into a bowl. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes; pour into bowl. Let cool.
  2. 2. Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.
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