Dukkah Recipe

Hazelnuts: These nuts add a rich, buttery flavor and a satisfying crunch to the dukkah blend.

Sesame seeds: These tiny seeds bring a nutty taste and a bit of texture to the mix.

Coriander seeds: These seeds offer a citrusy, slightly sweet flavor that complements the other spices.

Cumin seeds: Known for their warm, earthy taste, these seeds add depth to the dukkah.

Fennel seeds: These seeds provide a subtle licorice flavor that enhances the overall blend.

Black peppercorns: These add a bit of heat and a peppery bite to the mix.

Sea salt: This enhances all the flavors in the dukkah, bringing everything together.

When toasting hazelnuts and seeds, keep the heat at medium and stir frequently to ensure even browning and to prevent burning. The aromas will be your guide; once they become fragrant, it's time to remove them from the heat.

• shelled hazelnuts - Substitute with almonds: Almonds provide a similar crunch and nutty flavor, making them a good alternative.

• shelled hazelnuts - Substitute with pistachios: Pistachios offer a unique flavor and texture that can add an interesting twist to the dukkah.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds have a similar size and texture, providing a comparable crunch.

• sesame seeds - Substitute with chia seeds: Chia seeds can mimic the texture of sesame seeds, though they have a slightly different flavor.

• coriander seeds - Substitute with ground coriander: Ground coriander can be used in a pinch, though it will blend more into the mix rather than providing a crunchy texture.

• coriander seeds - Substitute with caraway seeds: Caraway seeds offer a different but complementary flavor profile to dukkah.

• cumin seeds - Substitute with ground cumin: Ground cumin will provide the same flavor, though it won't add the same texture.

• cumin seeds - Substitute with fennel seeds: Fennel seeds can add a slightly sweet and aromatic flavor, making them a good alternative.

• fennel seeds - Substitute with anise seeds: Anise seeds have a similar licorice-like flavor, making them a suitable substitute.

• fennel seeds - Substitute with dill seeds: Dill seeds can offer a different but interesting flavor that complements the other spices.

• black peppercorns - Substitute with white peppercorns: White peppercorns provide a similar heat and flavor, though they are slightly milder.

• black peppercorns - Substitute with pink peppercorns: Pink peppercorns add a fruity note and a bit of color to the dukkah.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it an easy substitute.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a similar flavor with the added benefit of trace minerals.

• Ensure your dukkah is completely cool before storing. This prevents condensation, which can lead to spoilage.
• Transfer the dukkah to an airtight container. Glass jars with tight-fitting lids work best to maintain freshness.
• Store the container in a cool, dark place like a pantry or cupboard. Avoid direct sunlight and heat sources, which can degrade the spices.
• For longer storage, consider keeping the dukkah in the refrigerator. This can extend its shelf life up to six months.
• If you prefer to freeze the dukkah, place it in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• When ready to use, allow the dukkah to come to room temperature. This ensures the best flavor and texture.
• Always use a clean, dry spoon to scoop out the dukkah. This prevents contamination and moisture from getting into the container.
• If you notice any off smells or changes in color, it's best to discard the dukkah and make a fresh batch.

• Preheat your oven to 350°F (175°C). Spread the dukkah evenly on a baking sheet. Toast for about 5 minutes, or until it becomes fragrant and slightly warm. This method helps to revive the flavors without burning the spices.

• Use a dry skillet over medium-low heat. Add the dukkah and stir continuously for 2-3 minutes. This method ensures even heating and prevents any of the nuts or seeds from burning.

• If you prefer a quicker method, use a microwave. Place the dukkah in a microwave-safe dish and heat on medium power for 30-second intervals, stirring in between, until it’s warm and aromatic.

• For a more controlled reheating, use a toaster oven. Set it to a low temperature, around 300°F (150°C), and spread the dukkah on a small baking tray. Toast for about 3-4 minutes, checking frequently to avoid over-toasting.

• If you have an air fryer, set it to 300°F (150°C). Place the dukkah in a small, oven-safe dish and heat for 2-3 minutes, shaking the dish halfway through to ensure even heating.

• Dry skillet: A flat-bottomed pan used for toasting the hazelnuts and spices to bring out their flavors.

• Mortar and pestle: A traditional tool used to grind the toasted ingredients into a coarse mixture.

• Spice grinder: An alternative to the mortar and pestle, this electric tool can quickly grind the toasted ingredients.

• Airtight container: Used to store the dukkah mixture, keeping it fresh and aromatic.

• Measuring cups: Essential for accurately measuring the quantities of hazelnuts, sesame seeds, and other spices.

• Measuring spoons: Used to measure smaller quantities of spices like fennel seeds, black peppercorns, and sea salt.

• Spatula: Handy for stirring the nuts and spices in the skillet to ensure even toasting.

• Cutting board: Useful for transferring toasted ingredients from the skillet to the mortar and pestle or spice grinder.

Pre-toast in bulk: Toast hazelnuts and seeds in larger quantities and store them for future use.

Use a spice grinder: A spice grinder is faster and more efficient than a mortar and pestle.

Measure ingredients ahead: Pre-measure all ingredients to streamline the process.

Cool quickly: Spread toasted ingredients on a baking sheet to cool faster.

Store properly: Keep your dukkah in an airtight container to maintain freshness.