Dukka is an Arabic side dish consisting of a mixture of herbs, spices, nuts (hazel, cashew, pine) and salt. The word is derived from the Arabic „to pound“, i.e. the ingredients are pounded together after being dry roasted. Each family has its own recipe and the mixture can widely vary and contain dried mint, caraway, chickpeas, zataar.
You can also use store bought Dukka but it is so easy to make, I would not advise to buy it but I would like to encourage you today to try out your own spice mix.
A friend introduced me to it some weeks ago and ever since I have been experimenting with it. We had Dukka as a dip with an excellent virgin olive oil and bread – heaven on earth.
I have used it as a panade (coating) with curried shrimps or spiced up steamed red beet together with a sauce of crème fraîche with grated lemon zest and juice. There is no limit to your imagination, come and play!
Dukka Recipe
Ingredients
1 TS hazelnut
1 TS cashew nut
1 tsp coriander (seeds)
1 tsp cumin
1 TS white sesame
1 tsp whole peppercorns
1 tsp sweet bell pepper powder
½ tsp coarse sea salt
Method
Dry roast nuts on a tin in the oven at 180° C for 10 minutes (the time might vary according to the nuts used: the harder the nut the longer it will take to dry roast)
Gently dry roast spices and herbs in a frying pan, occasionally stirring and constantly watching as not to burn them
Roughly chop nuts, spices and herbs in a mortar or a food processor. It is nice to have a mixture that is not too finely chopped, you will experience the explosion of all the different savours on your palate.
Mix all the other ingredients together and store in a container. It will keep for weeks.
Tips
Prepare a multiple quantity (go easy on the salt and spices), this is a huge time saver. So next time when you have little time to prepare your dinner, serve Dukka as an appetizer together with olive oil and flat bread.
See: there is little left
Now, head off to the kitchen, enjoy yourself and share your ideas and tips!
And have a lovely spring time!
Comments 10
Somebody told me to pound salt one time…………..just sayin’………….
This sounds great; I will have to see if I can convince the wife how great this will be and see if she will let me mess up her kitchen…………she’s very particular about that………..
I don’t think I have heard of it before but it’s certainly on my radar now. Thanks for sharing…..
@bdorman264 Hi Bill, sorry for the late replay, but you know I have been away in bella Italia again. To visit Rome has been on my wish list (I refuse to call it BUCKET LIST, honestly I mean what do you keep in a bucket? unless you want to kick it).
Making Dukka is not messy at all and you should be able to convince the wife easily: beautiful fragrances to seduce your senses while dry roasting the spices and herbs, have something at hand when unexpected visitors arrive (what was your address again?) and tons of other inspiration ….
My heart is still in Rome and my body suffers from European summer time change.
Hope you have recovered from your spins!
I get it all made in the market… and I always promise myself that I will try it but the kitchen never agrees with me! 🙂
Have a wonderful trip!
@Hajra Thanks, Hajra, I did have a wonderful trip and I seriously fell in love. With bella Roma, what did you think?
Do you know what is in the bought Dukka, I have read some ghastly things about ingredients, do not be surprised when you feel sick after having consumed it (only joking, or what?).
I still owe you and I am working on it, could somebody please introduce a more than 24 hours day?
This sounds divine Barbara! What a treat! I love how you share things like this! Always a delight to come over here!
Lori
@Lori Hi Lori, you make my day, thanks a lot for your beautiful comment. Have a go at the recipe and share your experiences, it really is so easy to make and very impressive for all guests! A perfect (how I hate this word but I have come across it lately over at Kaarina’s) side dish and more!
Will catch up on your latest post, it is always so interesting and inspiring to visit Life for Instance.
Have a great week, my dear!
It sounds great and I am already hungry. I love olive oil too. I wouldn’t be able to live without it!
@JSJ2020 Hello, Muriel, it is great and such a versatile thingie to use for so many dishes. Olive oil: I use it for everything except oiling my joints! I think I have not get used to the summer time change yet and I am being quite silly.
Looking forward to organising my next trip and keeping you informed, xo Barbara
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