An absolutely delicious and Wonderful Homemade dukkah recipe. I hope it might help you with some delicious Christmas gifting. 

A Wonderful Homemade dukkah recipe

This makes approx. 300g in total, which will fill approximately four smaller gift jars or 1-2 medium-sized jars. Increase the recipe according to the amount you wish to make.

Dukkah is a wonderful combination of toasted nuts, seeds, spices, and salt. Dukkah is commonly served with bread and olive oil. It works its magic touch sprinkled over almost everything. Sprinkle over steamed rice, labne, dips and salads to add a Middle Eastern flavour.

I like to use a combination of at least three different nuts but if you only have one variety, you will still get an excellent result. Hazelnut is a must, though, in my opinion, for great dukkah.
What a beautiful gift to make for someone you love.

And, if you would love to receive new & inspiring recipes every week & be a part of our inspiring food community, I’d love to invite you to explore the Relish Mama Cooking Club here.

Nellie

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A Wonderful Homemade dukkah recipe

70 g hazelnuts

70 g – your choice or a mixture of whole almonds, walnuts, pistachios

20 g pumpkin/pepita seeds or sesame seeds or sunflower seeds (or a mixture of all these)

1 tablespoon of sesame seeds

1 heaped teaspoon of cumin seeds

1 heaped teaspoon of coriander seeds

1 tablespoon (10g) of fennel seeds

A generous of Murray River Sea salt

Approx. 4 twists of freshly cracked black pepper

½ teaspoon of ground dried chilli or a pinch of cayenne pepper

Plus – Sterilised jars

Toast all of the nuts in a heavy-based frying pan over medium to high heat. Toast & toss the pan for 2 minutes. The nuts should be fragrant. Then add the pepita and or sunflower seeds. Allow them to colour a little all over. Add the sesame seeds & the spices. Toast all of these, tossing the pan frequently. Don’t allow anything to burn. Remove from the heat.

Place the toasted ingredients in a food processor. Add the salt, pepper & chilli (or cayenne). Don’t over-process. You want a coarse mixture.

Allow to cool. Place a little in a bowl and enjoy it with bread dipped in extra virgin olive oil. It is fabulous sprinkled over almost everything. Sprinkle it over steamed rice, labne, dips, and salads to add a Middle Eastern flavour.

For gifts, store them in clean jars. Once opened, store in the fridge for longevity. It will last 2-4 weeks out of the fridge and up to six weeks or more in the fridge.

Homemade Dukkah

Dukkah is a wonderful combination of toasted nuts, seeds, spices, and salt. Dukkah is commonly served with bread and olive oil. It works its magic touch sprinkled over almost everything. Sprinkle over steamed rice, labne, dips and salads to add a Middle Eastern flavour. I like to use a combination of at least three different nuts but if you only have one variety, you will still get an excellent result. Hazelnut is a must though, in my opinion, for great dukkah.

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Course: Appetizer

Cuisine: Middle Eastern

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2 people

Calories: 517kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

• Sterilised jars

Ingredients

• 70 g hazelnuts
• 70 g – your choice or a mixture of whole almonds walnuts, pistachios
• 20 g pumpkin/pepita seeds or sesame seeds or sunflower seeds or a mixture of all these
• 1 tablespoon of sesame seeds
• 1 heaped teaspoon of cumin seeds
• 1 heaped teaspoon of coriander seeds
• 1 tablespoon 10g of fennel seeds
• A generous of Murray River Sea salt
• Approx. 4 twists of freshly cracked black pepper
• ½ teaspoon of ground dried chilli or a pinch of cayenne pepper
• Sterilised jars

Instructions

• Toast all of the nuts in a heavy based frying pan over a medium to high heat. Toast & toss the pan for 2 minutes. The nuts should be fragrant. Then add the pepita and or sunflower seeds. Allow them to colour a little all over. Add the sesame seeds & the spices. Toast all of these, tossing the pan frequently. Don’t allow anything to burn. Remove from the heat.
• Place the toasted ingredients in a food processor. Add the salt, pepper & chilli (or cayenne). Don’t over process. You want a coarse mixture.
• Allow to cool. Place a little in a bowl & enjoy it with bread dipped in Extra virgin olive oil. It is fabulous sprinkled over almost everything. Sprinkle over steamed rice, labne, dips and salads to add a Middle Eastern flavour.
• For gifts, store in clean jars. Once open, store in the fridge for longevity. Will last 2-4 weeks out of the fridge and up to six weeks or more in the fridge.

Notes

This makes approx. 300g in total which will fill approximately four smaller gift jars or 1-2 medium sized jars. Increase the recipe according to the amount you wish to make.

Nutrition

Calories: 517kcal | Carbohydrates: 18g | Protein: 16g | Fat: 47g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Sodium: 5mg | Potassium: 644mg | Fiber: 11g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 5mg