Douse your Food with Dukkah

I was first introduced to Dukkah when I received a copy of Instantly Mediterranean by Emily Paster in advance of a virtual Instant Pot class (remember those days?!) we did together two years ago. For my blog on her air fryer recipes in the cookbook, I made the Cauliflower Steaks with Green Tahini Sauce and Dukkah and was hooked on both the sauce and the flavorful crunch the Dukkah added to the dish. 

Cauliflower Steaks with Green Tahini Sauce and Dukkah

That's when I learned that Dukkah (or duqqa), pronounced doo-kah (Egyptians actually pronounce it dua'ah), is an Egyptian nut and seed mixture that is used to add crunch and flavor to dips, spreads and soups. Translated from Arabic, it means "to pound." That's because traditionally, it involved pounding a mixture of toasted nuts, seeds and whole spices in a mortar and pestle until they form a coarse, crunchy blend. But today, a food processor makes that so much easier! 

Besides just serving with bread and quality extra virgin olive oil, you can use Dukkah as a coating for fish or chicken, sprinkle it on salads or use it to top hummus or labneh. It's absolutely delicious on roasted vegetables, avocado toast and scrambled eggs, too.

Emily's recipe calls for raw hazelnuts, but I sometimes have a hard time finding them, and I always have lightly salted almonds in my pantry so I mostly use those. You could also use walnuts or pecans, or really any other nut that you like. You can also vary the types of seeds (sesame, cumin, fennel and coriander are traditional) or even add more spice (like cayenne) or sweetness (like cinnamon), depending on how you like to use it.

If using raw nuts, be sure to toast them first to bring out their flavor, improve their texture and make them crunchier. The best news is that Dukkah will keep up to six months in your freezer! 

Pre-made dukkah is now available in many spice shops and grocery stores, but for the best flavor, I recommend making your own at home, and it couldn't be easier!

Since I first made Dukkah back in 2022, I always have a steady supply of it in the freezer. That's because I've found even more ways to enjoy it. It really is a secret weapon to add flavor and texture to many different dishes, and it elevates dishes to a whole new level. My latest obsession is whipped feta topped with Dukkah. I've served this recently at a few dinner parties, and it's been a big hit with all of my guests! So many of them have asked me for the recipe, I thought I would share it with all of you. 

Dukkah

Adapted from Instantly Mediterranean by Emily Paster

Scroll down for a printable version of this recipe

Makes: 1 1/2 cups

Prep time: 5 minutes

1 cup lightly salted almonds (or other nut of your choice)

1/2 cup shelled pistachios

1/4 cup white sesame seeds

1 Tablespoon fennel seeds

1 teaspoon mustard seeds

1 teaspoon celery seeds

2 teaspoons coriander seeds

Salt, to taste 

1. Place all of the seeds in a dry non-stick skillet and toast over medium heat until fragrant, about 2 to 3 minutes. Do not let them burn! 

2. Remove from heat and cool slightly. 

3. Transfer all nuts and seeds to a food processor and pulse until the mixture resembles a coarse meal with some slightly larger pieces of nuts remaining. 

4. Transfer the mixture to an airtight container and salt to taste. If you are using salted nuts, you may not even need to add salt. 

5. Store Dukkah in the freezer in an airtight container for up to six months. 

I recently entertained a group of guests on my deck during an evening of exquisite weather, and I grilled a whole side of salmon coated in Dukkah. It was devoured by the group so fast I didn't even realize I forgot to take a picture of the dish before people dug in (This is a food blogger's nightmare!). So, I used my leftover Dukkah to recreate the salmon dish on a much smaller scale for a weeknight meal.

Grilled Salmon with Dukkah

Scroll down for a printable version of this recipe

Serves: 2 

Prep time: 5 minutes (if Dukkah is already made)

Cook time: 5-8 minutes

Total time: 10-13 minutes 

1 8-ounce piece of salmon, skin on

Extra virgin olive oil

Salt & pepper

1. Preheat your grill. Coat the salmon with olive oil and sprinkle with salt and pepper. 

2. Coat the salmon with Dukkah.

3. Grill the salmon skin side down on medium heat for 5 to 8 minutes until medium or desired doneness. Medium salmon has an internal temperature of 120–125°F, and is opaque throughout with a pinkish center.

4. Remove from grill. 

I wanted to use up the tiny little bit of Dukkah I had left after coating the fish, so I also used it to top a quinoa salad made with grilled corn, sugar snap peas, scallions, basil and lemon vinaigrette. I made an extra two portions of the salad so I could have it for lunch over the next few days (which is my usual approach for cooking for one).

Quinoa Salad with Grilled Corn and Sugar Snap Peas

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

1 cup quinoa, prepared according to package directions and cooled slightly

2 ears of corn, grilled and kernels removed from cob (here's a tip for doing that easily without making a mess) 

4 scallions, sliced thin

8 ounces sugar snap peas, large dice

1 lemon, juiced

2-3 Tablespoons olive oil

4 basil leaves, chiffonade

Salt, to taste

1/4 cup Dukkah

1. Mix all ingredients together except Dukkah and adjust seasoning to your taste. 

2. Top with Dukkah.

I plated the salad and topped it with a portion of the grilled salmon. This weeknight meal came together quickly, I got to sit on my deck with my dog while the grill did its magic with the salmon and corn, and it was a tasty meal that didn't require much effort, especially if you have Dukkah ready to go in your freezer. 

If you can't get enough of Mediterranean flavors like me, don't miss The Chopping Block's Mediterranean Mezze class coming up on Tuesday, May 7 at 6pm at Lincoln Square. You'll learn how to make a menu full of bold and bright flavors such as:

• Marinated Artichokes with Roasted Peppers, Olives and Feta
• Roasted Garlic Hummus with Homemade Pita Chips  
• Grilled Chicken Shawarma Kebabs with Cucumber Tzatziki Sauce
• Roasted Lamb Chops with Chermoula (Fresh Herb Sauce)
• Tabouleh Salad with Tomatoes, Cucumbers, Mint and Lemon  

You could recreate this menu for a delightful summer party and add whipped feta with Dukkah as another mezze for an extra treat for your guests. 

Also, our hands-on Vegetarian Mediterranean class on Thursday, May 16 at 6pm features this menu: 

• Roasted Red Pepper Hummus with Homemade Pita Chips
• Falafel-Quinoa Burgers with Tzatziki Sauce
• Roasted Carrot and Fennel Salad with Feta and Harissa Vinaigrette
• Orange-Saffron Panna Cotta 

That roasted carrot and fennel salad would be lovely with a sprinkle of Dukkah on it too. Just sayin'! 

Yield: 1.5 cups for Dukkah, 2 servings for salmon, 4 servings for salad

Author: Andrea Miller (partially adapted from Instantly Mediterranean)

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Dukkah-Crusted Salmon and Quinoa Salad with Grilled Corn and Sugar Snap Peas

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

For the Dukkah

• 1 cup lightly salted almonds (or other nut of your choice)
• 1/2 cup shelled pistachios
• 1/4 cup white sesame seeds
• 1 Tablespoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 2 teaspoons coriander seeds
• Salt, to taste

For the Salmon

• 1 8-ounce piece of salmon, skin on
• Extra virgin olive oil
• Salt & pepper

For the Quinoa Salad

• 1 cup quinoa, prepared according to package directions and cooled slightly
• 2 ears of corn, grilled and kernels removed from cob (here's a tip for doing that easily without making a mess)
• 4 scallions, sliced thin
• 8 ounces sugar snap peas, large dice
• 1 lemon, juiced
• 2-3 Tablespoons olive oil
• 4 basil leaves, chiffonade
• Salt, to taste
• 1/4 cup Dukkah

Instructions

For the Dukkah

1. Place all of the seeds in a dry non-stick skillet and toast over medium heat until fragrant, about 2 to 3 minutes. Do not let them burn!
2. Remove from heat and cool slightly.
3. Transfer all nuts and seeds to a food processor and pulse until the mixture resembles a coarse meal with some slightly larger pieces of nuts remaining.
4. Transfer the mixture to an airtight container and salt to taste. If you are using salted nuts, you may not even need to add salt.
5. Store Dukkah in the freezer in an airtight container for up to six months.

For the Salmon

1. Preheat your grill. Coat the salmon with olive oil and sprinkle with salt and pepper.
2. Coat the salmon with Dukkah.
3. Grill the salmon skin side down on medium heat for 5 to 8 minutes until medium or desired doneness.
4. Remove from grill.

For the Quinoa Salad

1. Mix all ingredients together except Dukkah and adjust seasoning to your taste.
2. Top with Dukkah.

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