Why It Works
- Roasted seeds and nuts have a more complex flavor.
- This recipe works in a mortar and pestle or spice grinder.
Dukkah, the Middle Eastern spice blend, comes in many forms. Recipes can feature countless combinations of seeds, nuts, spice, and herbs. This one hews closely to a version common in Egypt, which is often credited as the birthplace of dukkah. It's filled with roasted sesame seeds, crushed peanuts, cumin, and coriander seed, plus enough salt to make all the flavors pull together and pop. It can be used a million different ways. Try it sprinkled on soups, over roasted and grilled vegetables, topping fish and meat dishes, mixed with olive oil for a quick and easy dip, and more. Note that you can choose how finely to grind all of the ingredients; some people like a chunkier version, others like it finer, though it's rare to see dukkah that's crushed to the point of being completely powdery.
- 1 tablespoon (1/3 ounce; 10g) whole cumin seeds
- 3 tablespoons (1/2 ounce; 15g) whole coriander seeds
- 2 heaping tablespoons (1 ounce; 30g) roasted skinned peanuts
- 1/4 cup (1 ounce; 30g) roasted sesame seeds
- Kosher salt
In a small, dry stainless steel, carbon steel, or cast iron skillet, toast cumin, stirring and tossing frequently, until fragrant. Transfer to a small mortar and pestle or electric spice grinder and grind to a coarse powder. Transfer ground cumin to a small mixing bowl. Repeat process with the coriander seed, then add to the bowl with the ground cumin.
Add peanuts to the mortar and pestle or spice grinder and crush to a coarse powder. Scrape into bowl with spices. Repeat with the sesame seeds (alternatively, you can opt to keep the sesame seeds whole if you prefer), then add to the other ingredients.
Season with salt, then use as desired.
Small mortar and pestle or electric spice grinder
Make-Ahead and Storage
The dukkah can be kept in an airtight container at room temperature for up to 2 weeks, though the flavor of the spices will fade over time; you may be able to keep it even longer, but in addition to the spices losing their potency, the nuts will begin to go rancid and stale.