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