Dukkah to Die For… The Heady Egyptian Spice-Mix

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I’m sure most of my Australian readers are already very familiar with dukkah, as well anyone hailing from Egypt (If you’re out there listening!), the home of dukkah. I was lucky enough to run into this intoxicating spice mix in Melbourne where it is dominating plates everywhere you look, and rightly so. A crumbling victory that adds huge amounts of nutrients and flavor to a huge variety of foods:

  • Garnish your dips: hummus, baba ghanouj, yoghurt dips – you name it.
  • Atop the poached egg on your breakfast plate
  • Dip your bread in olive oil, then into the spice mix (this is how it is traditionally eaten in Egypt)
  • On salads
  • On Soups
  • Mix it with your breadcrumbs (or use in place of) for crumbing meat/veggies
  • Add olive oil and use for marinating meats/fish
  • Mix through rice
  • Chunkier mixes can just be eaten as straight snacks

A traditional recipe might look like this: almonds, hazelnuts, sesame seeds, cumin, coriander, fennel, salt and mint. But, as always, you can almost throw any spice, herb or nut you have into the mix.

I love to incorporate heady, floral aromas and mix flavors from different countries, so I concocted the following two recipes…

Rose, Cardamom & Pistachio Dukkah

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  • 1/2 cup Pistachios
  • 1/2 cup almonds
  • 1 tbsp black sesames (the black is beautifully contrasting aesthetically)
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • small handful of unsprayed rose petals (i stole some from the parking lot of whole foods)
  • 1/4 tsp rose water (you can add bit by bit at the end, until desired rosiness is achieved)
  • good pinch of sea salt

Lavender, Rosemary & Hazelnut Dukkah

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  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1 tbsp black sesames
  • 1/2 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • few sprigs of lavender – picked
  • few sprigs of rosemary – picked and finely chopped
  • good pinch of sea salt

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Start by roasting your nuts at a low temperature – 300f/150c. For about 20 minutes or until they are lightly but evenly toasted. In a pan on a low flame, toast the seeds – sesame, coriander & cumin (& cardamom for the rose), for a few minutes until the aromas start to mingle about.

Toss your nuts and seeds in a mortar and pestle along with the remaining ingredients for either recipe, and crush away till your heart’s content, or desired texture is acquired…

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One thought on “Dukkah to Die For… The Heady Egyptian Spice-Mix

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