Meet my new favorite spice mixture. A week ago or so I made some Goat Cheese Dukkah Crackers. They were made up of a hazelnut goat cheese cracker with a mixture of spices and seeds sprinkled on top and I was instantly obsessed. After I polished off all of the crackers, my obsession grew with the bit of leftover dukkah I had. I put it on everything from scrambled eggs to a few slices of avocado. It immediately gave everything it came in contact with a delicious nutty and herbaceous quality. I absolutely loved it, so I decided to make it for you all here, with a few changes.
Dukkah is an Egyptian spice mixture and condiment, usually consisting of a nut (typically hazelnuts), herbs and spices. Ive read a good amount about it and the variations are literally endless. Some like it with pistachios, almonds or hazelnuts. Some like to include different types of seeds or spices or herbs. Also, the ratios of said seeds, herbs and nuts are also endless. This is a rendition I like best but by no means is it the right way or the only way.
After I made this, I put it in an airtight container so I could reach for it whenever I needed to make something a bit tastier. Pictured is a beet hummus that was instantly better with a drizzle of olive oil and sprinkling of homemade dukkah.
- 8 pistachios, shelled
- 1 tablespoon sesame seeds
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried mint leaves
- 1 teaspoon sea salt
- Add the pistachios to a mortar and pestle and set aside. (Alternatively, you could do this in a food processor or electric spice grinder.)
- To a small skillet, set over medium heat, pour in the sesame seeds and moving the pan continuously, toast until lightly golden brown, about 30 seconds. Transfer to a mortar and pestle and repeat the toasting process with the black peppercorns, coriander seeds, cumin seeds and fennel seeds. Add the dried mint leaves to the mortar and pestle; mash and twist and mash and twist again until the spice mixture is all ground up.
- Take a closer look throughout the spice mixture and be sure to mash up any peppercorns or seeds that are still whole (there will most likely be a few). Transfer to an air-tight container. Dukkah goes well on everything from hummus to scrambled eggs to avocado toast—its applications are truly endless!
Yield: 1/4 cup
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.