This easy dukkah recipe brings wonderful flavor to simple yogurt dip. Serve them together as an appetizer, or sprinkle the dukkah over salads, toast, or a protein of your choice.
Author: Jeanine Donofrio
Recipe type: Appetizer, snack
Serves: makes about ¾ cup of dukkah
¼ cup hazelnuts
¼ cup pistachios
1 tablespoon whole dried coriander
1 tablespoon sesame seeds
1 teaspoon dried peppercorns
½ teaspoon dried orange peel
½ teaspoon dried cilantro
½ teaspoon salt
Extra-virgin 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 the 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
Recipe by Love and Lemons at https://www.loveandlemons.com/dukkah-spiced-yogurt-dip/