Saturday, December 27, 2014

Pistachio Dukkah

I have seen this spelled a couple of different ways - dukkah, dakka, duqqa. However you spell it, you must try this versatile spice blend. I'm going to spell it the first way.


Dukkah is an Egyptian spice blend, consisting of herbs, nuts - usually hazelnut -, and spices. The word is derived from the Arabic word for "to pound"; the mixture of spices and nuts are pounded together after being dry roasted. The actual ingredients of the spice mix vary from cook to cook though there are common ingredients, such as sesame, coriander, cumin, salt and pepper. I changed it up a little with some sweetness and used pistachios because I liked the color.
 

Ingredients makes about 1 cup

  • 3 T coriander seeds
  • 1 T black cumin seeds
  • 1 t cardamom seeds
  • 1/2 t green peppercorns
  • 1/2 C shelled raw pistachio nuts
  • 1/4 C white sesame seeds
  • 3 T unsweetened shredded coconut
  • 1 t sea salt

Procedure
Toast coriander, cumin, cardamom seeds, and green peppercorns in a small skillet over medium heat until fragrant, approximately 2 minutes. Agitate constantly so that they do not burn.


Let spices cool, then transfer to a mortar and pestle. Crush to desired consistency. I prefer mine still chunky and rustic, but feel free to grind as fine as you like.


Meanwhile, roast sesame seeds and pistachios in a small skillet until golden, approximately 5 minutes.

In a large mixing bowl, blend together the toasted spices, seeds, and nuts. Stir in the coconut and salt. Let cool completely before spooning into jars and sealing.

Serving Ideas
You can add this to olive oil for a tasty dipping sauce for bread.

You can add it to salad dressings instead of just salt and pepper.

For this batch, I sprinkled it generously on oven-roasted Brussels sprouts for our large family's Christmas potluck dinner. It was a hit.

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