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Sep 18, 2011 08:56 AM


bought some dukkah- how do you like to use it?

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  1. Dukkah recipes are all so different, it depends some on what is in yours. I always make my own, it's one of my most addictive foods. I mostly use it for dipping: a good quality bread, dipped in olive oil, then dipped in dukkah. Served alongside or before North African food. I've also used it as a coating for roasted chicken, not traditional, but it works.

    4 Replies
    1. re: L.Nightshade

      Would you share your recipe?

      I once had a recipe from the Ritz Carlton in Maui and I could have sworn I put it in my recipe database before I chucked the paper copy but, alas!, it's no where to be found now. Theirs was heavy with ground macadamias.

      1. re: rainey

        Of course, just a copy and paste from my recipe file! I've been making this for many, many years, but I think the original recipe is from Claudia Roden.

        I can't tell you exactly how much cumin seed you need. I roast 2 cups of seed, grind it, use one cup of the ground in the mixture, then save any leftover for other uses.


        4 cups sesame seed
        2 cups coriander seed
        1 cup hazelnuts
        cumin seeds to equal 1 cup ground
        salt and pepper to taste

        Roast each ingredient separately until aromatic. Grind together until finely crushed but not pulverized. If grinding in a food processor, grind in short bursts to avoid mixture becoming paste.

        Store in covered jars.

        Dip hearty bread in olive oil then duqqah.

        Variants include adding nigella, za'atar, cinnamon, mint or marjoram. I prefer just the above ingredients.

        1. re: L.Nightshade

          Thanks so much for the recipe. We had this (served with bread and olive oil, as others have suggested) in Australia. I'd never heard of it before and loved it. Looked high and low for it and never found any to bring home, so your recipe is very much appreciated.

      2. re: L.Nightshade

        It's also great sprinkled on salads and baked potatoes.

      3. Dipping bread in oil and then the dukkah is the most usual thing to do.

        For something different, scatter dukkah on a Mediterranean style flatbread (like khobez) and put it in a hot oven for a couple of minutes. The bread will crisp up quickly and there you go with an Egyptian "pizza". Great as part of a mezze meal.

        1. Like others, I learned to eat dukkah with bread and olive oil. But at Thomas Hill Organics Restaurant in Paso Robles, they served it with pureed roasted cauliflower for dipping instead of the olive oil, which was fantastic!

          Trader Joe's sells bags of almond meal -- I wonder if I could start with that as a base?

          1. I love the dukkah recipe in Spice by Sortun as it includes coconut and almonds.

            I've used it to delicious results sprinkled overtop soft-boiled eggs and toast as well as using it on roasted cauliflower and chickpeas. Delicious!

            1. i just discovered this at my local Trader Joes... I also bought some honey roasted sliced almonds and processed it with french's fried onions. I then mixed it with some of the dukkah (no exact measurements...) and a few tablespoons of ap flour. I seasoned thin sliced chicken breasts with seasoning salt and dipped it in an egg wash and then crusted it with the almond/onions/dukkah mixture. Baked it at 400 degrees with a drizzle of olive oil and it was delish!
              I also made a quick sauce with spinach, mushrooms, white wine, a bit of sour cream/butter to serve with it.