I recently contributed this dukkah recipe to Food 52’s Small Batch series. When they first suggested it, I had to look up how to (authentically) make it. It turns out — there’s no one way. The word dukkah literally means “to pound” and it generally consists of hazelnuts, sesame seeds and a few whole dried spices. To me, this was the perfect opportunity to use up the nuts and spices I had just cleaned out of my pantry shelves. (Specifically, the ones that didn’t fit when I transferred them from little bags to little jars).
Along with the hazelnuts I had been hoarding, I toasted and crushed: pistachios, sesame seeds, coriander, dried orange peel and dried cilantro, and dried peppercorns. (Feel free to change up this combination using ingredients you happen to have).
It’s a great little spice mix to keep on hand (it’ll keep for awhile!). I sprinkled it over greek yogurt and served it with pita chips. It’s a super delicious snack, not to mention a great make-ahead throw-together appetizer.
- 1/4 cup hazelnuts
- 1/4 cup pistachios
- 1 tablespoon whole dried coriander
- 1 tablespoon sesame seeds
- 1 teaspoon dried peppercorns
- 1/2 teaspoon dried orange peel
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon salt
- greek yogurt
- olive oil
- squeeze of lemon
- pinches of salt
- Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more. Next add the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
- Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.
- Mix greek yogurt with salt and a bit of lemon juice. Sprinkle dukkah on top along with a drizzle of olive oil. Serve with toasted pita or pita chips.
Other uses for dukkah: serve it simply with olive oil and baguette. Toss it with roasted vegetables, or use it to crust meat or fish.
Store in an airtight container at room temp for at least a month.
Gluten free: sub gf corn tortilla chips Vegan: sub vegan yogurt, or skip yogurt and serve with olive oil and bread