Dukkah/dukka (from the Arabic for “to pound”) refers to crushed nuts and seeds traditionally eaten on bread dipped in olive oil; the blend varies from cook to cook. I had it as an appetizer at a Middle Eastern restaurant once and it was so good I knew I had to find a recipe for it (plus, come on, can you say the word “dukkah” without giggling?) I found several and the combination of nuts and seeds used really does vary from cook to cook. I used this one basically because I had most of the ingredients on hand. It makes a lot and it keeps for quite a while in the fridge. Well, I have to qualify that. It keeps a while in the fridge if you don’t eat it every single night and/or if you don’t use what’s left to make Smitten Kitchen’s Chicken Skewers with Dukkah-Crust which we did once and it was sheer deliciousness.
It’s easy to make. It’s delicious. It’s healthy. And…it’s just fun to say.
1/4 cup pistachios
1/4 cup cashews
1/4 cup slivered almonds
1/4 cup hazelnuts
1/4 cup coriander seeds
1/4 cup unsweetened shredded coconut
1 1/2 tablespoons cumin seeds
1/4 cup sesame seeds
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crusty bread or pita
Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 8 minutes, until golden. Let cool. Coarsely chop the nuts. Transfer to the bowl of a food processor.
In a skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Add to the food processor.
In the skillet, toast the unsweetened shredded coconut and cumin seeds, stirring, until the coconut is golden, 2 minutes; add to the nuts and seeds in the food processor and pulse until coarsely ground. Transfer the dukkah to a bowl.
In the skillet, toast the sesame seeds until golden, 4 minutes. Stir the sesame seeds into the dukkah, season with the salt and pepper.
The dukkah can be kept in an airtight container for up to 4 days or refrigerated for up to 1 month.
Serve with olive oil and crusty bread or pita for dipping.