Table of Contents
Origin of Dukkah
The name is derived from the Arabic word for “to pound’ because the spice and nut mixture is crushed together after being dry roasted to a texture that is neither powdered nor paste-like. Although there are some common elements, such as sesame, coriander, cumin, salt, and black pepper, the actual composition of the spice mix might differ from family to family, vendor to vendor.
A 19th-century text mentions marjoram, mint, zaatar, and chickpeas as other ingredients that can be added to the mixture. According to a 1978 report, other ingredients such as nigella, millet flour, and dry cheese might be utilized. Pine nut, pumpkin seeds, and sunflower seeds are some recent variations.
What Does Dukkah Taste Like?
It has a warm, toasty, nutty flavor that is complemented with fresh, zesty coriander and cumin. Because of the black pepper, it’s a touch salty and a little spicy.
However, its falvour will vary based on the nuts and spices used, but it should always have a crunchy, crumbly texture.
What To Serve With Dukkah
How To Make Dukkah
The secret to making superb duqqa is to toast your components freshly. As a result, you should begin with raw nuts and seeds.
When it comes to the ratio of ingredients and the nuts used in duqqa recipes, they differ quite a little. This recipe will require the following ingredients.
Dukkah
Ingredients
- 2/3 cup hazelnuts
- 1/2 cup sesame seeds
- 2 tbsp coriander seeds
- 2 tbsps cumin seeds
- 2 tbsp freshly ground black pepper
- 1 tsp flaked sea salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C)
- Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant.
- While the nuts are still hot, pour them onto a tea towel.Fold the towel over them to cover, and rub vigorously to remove the skins.
- Set aside to cool.
- In a dry skillet over medium heat, toast the sesame seeds until light golden brown.
- Pour into a medium bowl as soon as they are done so they will not continue toasting.
- In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop.
- Transfer to a food processor.
- Process until finely ground, then pour into the bowl with the sesame seeds.
- Place the cooled hazelnuts into the food processor, and process until finely ground.
- Stir into the bowl with the spices. Season with salt and pepper, and mix well.
