Dukkah (pronounced DOO-kah) is a vegan blend of seeds and nuts. This Egyptian condiment gets its name from the Arabic word for “to crush” or “to pound,” which is how it is traditionally made.
Recipes for this versatile seasoning vary but generally consist of cumin seeds, coriander seeds, sesame seeds, salt, nuts and occasionally dried herbs. The ingredients are put into a mortar (I use a food processor) and ground into a coarse powder, releasing aromatics in the process.
I use dukkah on roasted vegetables. And I also eat it alone but he spoonful. It’s almost addictive it’s that good. See my recipes for roasted cauliflower and dukkah below.
1 cup raw almonds
¾ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Toast the nuts in a dry (un-oiled) pan over medium heat. Shake the pan constantly to prevent burning. The nuts are toasted when evenly brown and have an aroma. Do the same for the seeds. Let cool completely.
Combine nuts, seeds, salt, and pepper in a mini-food processor and pulse. The mixture may be fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. This recipe makes about 2 cups of dukkah condiment. It may be stored in an airtight container in the refrigerator until ready to use.
Roasted Cauliflower Ingredients:
1 large head of cauliflower (cored and cut into 1½ -inch florets)
10 to 12 ounces whole shallots (peeled and cut in half lengthwise)
5 tablespoons extra-virgin olive oil (divided)
½ teaspoon salt
1 15-ounce can chickpeas (rinsed and drained)
½ cup dukkah
½ teaspoon red pepper flakes
Roasted Cauliflower Directions:
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Put cauliflower, shallots, 3 tablespoons of the oil and all of the salt in a large baggie. Close and shake to coat the vegetables evenly. Pour out on prepared baking sheet and roast in the oven for 20 minutes. Remove from oven, stir in chickpeas, dukkah, pepper flakes, and remaining 2 tablespoons oil. Roast for another 8 minutes or until cauliflower is just tender when pierced with a fork.
Bring hot vegetables to the table and serve with additional dukkah on the side.