Dukkah

What Is Dukkah?

Dukkah is a dry Egyptian spice-and-nut blend made by pounding and mixing roasted nuts (usually hazelnuts or almonds), sesame seeds, coriander seeds, and cumin seeds. Its name comes from an Arabic word meaning “to pound.”

It is neither as fine as powder nor as thick as a paste; it has a coarse texture. Traditionally, it is sold wrapped in cone-shaped paper in Cairo’s spice markets and is historically known as an affordable snack for people who could not access luxury foods.

Nutritional Values of Dukkah

Because dukkah varies greatly depending on the types and proportions of nuts it contains, reliable, single-source public nutrition data could not be verified to this encyclopedia’s standard; this section has intentionally been left blank. Because it contains nuts and sesame, it is expected to be more calorie-dense than other spice blends, but the serving amount (a pinch) is small.

What Are the Benefits of Dukkah?

The hazelnuts and sesame it contains can be considered part of a balanced diet for their healthy fats and minerals; however, because dukkah is a condiment eaten in small amounts, its practical contribution to the daily diet is limited.

This is general information; dukkah is a condiment and is not a substitute for medical treatment.

How to Choose Dukkah

Quality dukkah should be freshly roasted, coarsely textured, and have a distinct nut-and-spice aroma; products ground into a very fine powder or clumped with oil are stale.

• A clear aroma of roasted nuts, coriander seeds, and cumin seeds when smelled is a sign of freshness.
• Buying a small amount and using it soon helps prevent the nut oil from turning rancid.
• Choose homemade or freshly prepared dukkah if possible; packaged products may sit on shelves for a long time.

How to Store Dukkah

Dukkah can be stored in a sealed jar in a cool place for 1–2 months; because the nut oil it contains can turn rancid over time, it is best not to store it for long.

Using Dukkah in the Kitchen

Dukkah is traditionally served with bread dipped in olive oil; it is also sprinkled over boiled eggs, cheese, vegetables, and meat to add texture and aroma.

How to Serve Dukkah with Olive Oil and Bread

Place olive oil on a small plate and dukkah beside it; dip a slice of bread first in the oil, then in the dukkah. This is a common breakfast or appetizer presentation in cafés in Egypt and Australia.

How to Make Dukkah

Toast the hazelnuts, sesame seeds, coriander seeds and cumin seeds separately in a dry pan, then pound and mix them together to a coarse texture; season with salt and black pepper.

What Recipes Use Dukkah?

Dukkah is used with the olive oil and bread pairing, roasted chicken, grilled fish, boiled eggs, and roasted vegetable dishes.

Frequently Asked Questions

What exactly is dukkah made from?

It is mainly made by pounding roasted nuts (usually hazelnuts or almonds), sesame seeds, coriander seeds, and cumin seeds; some versions also include black pepper and salt.

How do you eat dukkah?

Traditionally, dip a slice of bread first in olive oil and then in dukkah; it can also be sprinkled over vegetables, cheese, and meat.

Should people with a hazelnut allergy be careful with dukkah?

Yes. Dukkah usually contains hazelnuts, almonds, or other tree nuts, so people with a nut allergy should check the ingredients.

How long can dukkah be stored?

It stays fresh for 1–2 months in a sealed jar in a cool place; because the nut oil it contains can turn rancid over time, it is best to use it without storing it for too long.

What dishes use dukkah?

Besides the olive oil and bread pairing, it is sprinkled over roasted chicken, grilled fish, boiled eggs, and roasted vegetables.