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Dukkah! Nutty, Toasty Spice Blend Makes It All Taste Better

I made my first ever batch of dukkah, a delicious toasted rub.

I made my first ever batch of dukkah, a delicious toasted rub.

Dukkah! There are lots of variations out there for this nutty-flavored Middle Eastern “dry dip.” Some recipes call for almonds, macadamia nuts or pistachios. Or fennel seeds vs. sesame seeds. Or sea salt or no sea salt. Also the level of coarseness varies greatly from recipe to recipe.

I like the variations. It gives spice-making newbies like me the opportunity to explore and experiment without fear of screwing it up!

Now, dukkah (pronounced DOO-kah) is a called a “dry dip” because you dip your veggies into olive oil before the dukkah. But I like using it as a rub for chicken, fish, beef and pork or just sprinkling it over roasted/grilled veggies. Sure you can buy a it at specialty stores, but it’s so easy to make and you can play with the ingredients. Also it stores in your fridge for a few months. Pretty convenient.

For my first dukkah batch, I tested out my new spice grinder. Actually it’s a coffee grinder that you can use for spices, seeds or fresh herbs. I went with a slightly chunky batch to give me a little crunch to go with that smoky, nutty flavor.

Dukkah!
Net Carbs: 1g
Weight Watchers Points Plus: 2
Servings: Makes a little more than a cup or 10 servings.

Ingredients

  • 1/3 C raw hazelnuts (mine already had the skins off)
  • ¼ C shelled pistachios
  • ¼ C sesame seeds
  • ¼ C coriander seeds
  • 2 Tbsp. cumin seeds
  • 1 Tbsp. ground sea salt
  • Ground pepper to taste
  • Red pepper flakes to taste (optional)

Directions

  • Toast the hazelnuts, pistachios and all seeds over high heat for about 1 minute. Be sure to stir constantly as you just want to toast the ingredients, not scorch them. If your hazelnuts come with the papery skin, I suggest roasting them separately, let them cool and then use a paper towel to rub off the skin.
  • Once the toasted ingredients cool add them to your grinder, food processor or mortar and pestle (if that’s your thing!) and lightly crush it. How much you grind is up to you. I prefer some coarseness for crunch. But you don’t want too many large junks either.
  • Place your dukkah in a bowl and add the salt and peppers, and combine.
  • Store in an airtight container and store in your refrigerator.

My first batch doesn’t include the red pepper flakes, but I’m adding them before rubbing the dukkah on tonight’s chicken breasts. Always love adding a little heat to dinner.

Remember you can use the dukkah as a rub, or simply set it next to some olive oil and use it for dipping. I recommend serving it warm when using it for dipping.

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