Recipe

Dukka Egyptian Spice Blend Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but mostly is used as a dip for bread. Dukka/Dukkah seems to be one of ... More Prep:20m Cook:35m Servings:10	Mystic_rive
	for best results dip bread into a quality virgin olive oil and then into the dukka mix alternatively combine the dukka into the oil and dip the bread into that

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Ingredients

(5 oz) almond flakes

(5 oz) hazelnuts skinless

(5 oz) sesame seeds

(2.5 oz) coriander seeds

(1 2/3 oz) fennel seeds

(1 1/3 oz) cumin seeds

(1/3 oz) thyme, dry

(1/6 oz) paprika, sweet Spanish

(1/6 oz) black pepper corns, crushed

(1/3 oz) sea salt (flaky)

Virgin olive oil

Egyptian flat bread (or any other fresh crusty bread you may like)

Directions

In a heavy skillet or a medium heated oven, toast individually the hazelnuts, almonds, sesame seeds and all spice seeds lightly and let them cool well.

In a spice grinder or coffee grinder, grind all toasted ingredients except the sesame seeds very roughly. If grinded too fine the nuts will lump together due to the release of the oil within the nut.

Combine all ingredients in a bowl and incorporate all ingredients very well.

Spread on a sheet pan and dry in the oven at low temperature. This will ensure the Dukka is really dry and prevent from moulding or going rancid.

Store in an airtight container in a cool place for up to 2 weeks.

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Comments

zanna 1 year, 10 months ago said:
I LUV HAVING DIFFENT SPICES MIXES TO HAVE ON HAND. GREAT POST.THANKS

rml 1 year, 10 months ago said:
My hubby took my grinder on this last deployment...6 months on a Carrier - I told the squadron to keep it. So, I'm off to buy a new one. Thanks for the excuse!

ahmed1 1 year, 10 months ago said:
:) I just can't believe it.Even not all great Egyptian chefs can make Dukka..I wonder from where did you manage to get this..I am impressed.

sexybeast 1 year, 10 months ago said:
Impressive indeed.

divaliscious 1 year, 10 months ago said:
Sounds great! I've given people their own little bowls at small dinner parties so they can make their own dipping bowls to allow them to "double dip" Great Posting Mystic! Gave it my A+ - I've always had to "buy this" which is hard to find - now I won't have to! Many thanks!

wynnebaer 1 year, 10 months ago said:
Never heard of this but sure sounds like I've been missing out on somethin fantastic.....:)

invisiblechef 1 year, 10 months ago said:
Awesome post, what do you think about using a mortar and pestle if you don't have a grinder?

beelzebufo 1 year, 9 months ago said:
Very nice blend..

kukla 1 year, 8 months ago said:
Excellent! I love Dukka too; usually make it with mortar & pestle and I add a touch of cayenne -- never tired it with hazelnuts, but I will the next time! Great post, Mystic :)

magali777 1 year, 1 month ago said:
Hi JM, if Ahmed says it´s so difficult to have this recipe, I think it´s an Egyptian delicacy, thanks for sharing

mlk_ 1 year, 1 month ago said:
We were talking about that a few days back and I found it in your recipe list, cool post JM. I used to have the simit recipe that goes with the Dukka, but for now I need to get rid of all the pita that I have been experimenting on, and this recipe is just perfect.

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