Make your own dukkah
You know the feeling: you’ve finally roasted that cauliflower, but it’s still missing that little something extra. Enter: dukkah. This crunchy, spicy mix from Egypt is literally delicious on everything. And the good news: making dukkah is super simple and done within ten minutes.
Whether you’re a true meal-prep king or queen or simply looking for ways to make your lunch less boring: with a jar of dukkah in your cupboard, you’ll eat like a star for the rest of the week. Even your grilled cheese gets Michelin-star ambitions.
What exactly is dukkah?
Dukkah (pronounced: doo-kah) is an Egyptian spice and nut mixture whose name literally means ‘finely pounded’ in Arabic. Traditionally, it is eaten with bread and olive oil. But it has long since gone beyond that. The mix (every family has its own recipe) is earthy, spicy and nutty, and is made with roasted nuts, sesame seeds, cumin and coriander.
I’ve been in a dukkah phase for weeks now, and believe me: it’s an instant upgrade for anything that’s a little boring.
How to make your own dukkah
(The ingredients are for approximately 1 jar)
Toast the nuts. Place a dry frying pan over medium heat and toast the hazelnuts and almonds for 4 minutes. Let them color lightly, but don’t let them burn.
Add the spices. Put the nuts in a food processor. Then toast the coriander, cumin, sesame seeds and peppercorns in the same pan until fragrant. Add them to the nuts.
Pulse briefly. Dukkah should remain coarse, not turn into a powder.
Salt, pepper, taste. Add salt and pepper, pulse once more and taste.
Storage: In an airtight jar in a dark place, it will keep well for at least a few weeks. If you haven’t finished it within a week, you’re not using it correctly.
What does dukkah taste good on? (Spoiler: everything)
Over roasted cauliflower, broccoli or pumpkin
On a grilled cheese sandwich with cheese and tomato
Mixed into hummus or yogurt dip
On a soft-boiled egg with avocado
In a salad with beetroot and goat cheese
Over sourdough toast with a thick layer of butter
On a bowl of lentil soup or carrot purée
Extra tip
Make a double batch right away, because before you know it, you’ll be sprinkling it over your cornflakes too (okay, maybe that’s taking it a bit too far… or is it?).
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