A lot of us love ‘Dukkah’ but not many know how easy it is to make it at home, right?
Back home it was so convenient to buy fresh Dukkah from the spice shop just around the corner. But since it’s not the same here, I like making a big batch at home and store it in a jar. It keeps for a long time. I have to say though, Dukkah is starting to get popular now at cafes. The other morning my local cafe had a new breakfast menu and eggs with Dukkah was at the top of the list. YAY!
‘Dukkah’ is a popular versatile Middle Eastern spice mix. The ingredients could vary from region to another but the basic ingredients are usually sesame seeds, coriander seeds, cumin seeds and salt. Fennel seeds are a great addition to the mix. I use equal amounts of coriander and cumin seeds but half this amount of fennel seeds.
Some people like to add roasted nuts like pistachios or hazelnuts, others like to add dried mint and/or chilli, so it all depends on your preference and that’s what I like about this mix, because I can just call mine, Yossra’s Dukkah
So, my mix has cumin and coriander seeds, sesame seeds, chilli flakes, fennel seeds, and sea salt. I add them to a heavy based pan, except for the salt I leave it aside at this stage, you don’t want to roast the salt.
Dry roast ‘or toast whatever you wanna call it’, in the pan only for few mins, 3-4 mins is ideal, on low to medium heat until they emit a nutty aroma, shaking the pan so that all spices get the same heat.
At this stage your house will smell amaaaazing!
Now this is the best and I call it the ‘therapeutic’ part of the making “a mortar and a pestle”
Transfer half the quantity of roasted spices to your mortar and using the pestle, start crushing the mixture so that it is blended and fine but still maintaining an uneven texture.
Put the first crushed half aside and start crushing the second half the same way. I personally like to leave a bit of coarse spices but it’s really up to you how fine you prefer it to be.
when all the amount is crushed stir in the salt to season.
Now, Spoon the mixture into a sterilized airtight jar.
And you are DONE! How easy was that?
The first thing that comes to my mind when Dukkah is around, is white fetta cheese on toasted bread, drizzled with extra virgin olive oil and sprinkled with fresh Dukkah.
That’s it !
Goat’s cheese is my new thing now, I am totally in loooove with it !!
It’s very deep in flavour and also much easier than cow’s cheese to digest.
Fetta cheese with Dukka could be eaten as a delicious snack or you could have it for breakfast
Check out my previous poached eggs and Dukkah recipe.
Last but not least, and to wrap it all up have it with some boiling hot black tea with fresh mint.
- 6 tablespoons sesame seeds.
- 4 tablespoons cumin seeds.
- 4 tablespoons coriander seeds.
- 2 tablespoons fennel seeds.
- 1-2 teaspoons chilli red pepper flakes.
- 1.5 tablespoons of fine sea salt.
- a mortar, pestle and a heavy based roasting pan.
- Dry toast sesame seeds and rest of spices except for salt, in a heavy based pan until they emit a nutty aroma.
- Usually 3-4 mins for this quantity is ideal, shaking the pan while roasting to distribute heat equally.
- Add half the amount of spices to a mortar, and using a pestle crush spices against the walls of the mortar to form almost a powder, but still leaving some texture.
- Transfer the crushed half to a plate and start crushing the other half in the same way.
- Now add the first half to the mortar again and crush one more time to blend all spices.
- Stir in the sea salt to season.
- Spoon the mixture into a sterilized, airtight jar.
- keep jar in a cupboard away from direct sunlight.
- could be stored for up to 6 weeks.