In North Africa, street vendors will sell it in small paper cones, along with pita bread dipped in oil, for you to dip into the mix.
Every vendor has his or her own mix. One mix might be sesame seeds, hazelnuts, chickpeas, coriander seed, cumin, black pepper, and thyme.
Dukkah can be used as a dip accompanied by olive oil so that the Dukkah will stick to items. You dip the item first in the olive oil and then in the Dukkah. Bread is a classic dipping item to use.
Other ways to use Dukkah:
- as a condiment in cooking or a snack
- add olive oil to make it into a paste
- sprinkle over salads, add to breadcrumb coating mixtures, vegetables that you are going to roast, stir into couscous or poultry stuffing
- make a dip by mixing some into yoghurt
- make a cheese ball by using it to flavour cream cheese
- sprinkle over stews just before cooking
- in Australia and New Zealand, used to flavour mutton
- mix with fresh herbs and some lemon juice to form a coating that you press meat or fish into before cooking
- sprinkle on cauliflower cheese
- stir into rice
- sprinkle over soups
½ cup (2 ½ oz / 70g) toasted sesame seeds
½ cup (1 oz / 30 g) toasted coriander seeds
1 cup (4 oz / 115g) of toasted nuts (hazelnuts, almonds or macadamia nuts)
4 tablespoons of cumin seed or 2 teaspoons of ground cumin
¼ teaspoon of salt
Let the toasted items cool before starting. In a food processor chop the nuts, then separately do each of the seeds. Don’t over-process; you don’t want a paste.
Mix everything together.
Store in a sealed container. You can store it in the fridge or freezer to preserve the aroma and taste longer.
Dukkah originated in North Africa, particularly Egypt. The ingredients were traditionally crushed and mixed in a mortar with a pestle.
Dukkah was popular in Australia and New Zealand at the turn of the second millennium; it is now even a bit passé there.
Pronounced “Doo – kah.”