Dukkah! My absolute favorite condiment. I’ve made countless versions of dukkah over the years, and I’m excited to share 2 new recipes with you. Pronounced DOO-kah, this condiment is typically a blend of toasted nuts, seeds and spices. It originates in Egypt and can be used in a multitude of ways depending on the recipe. I love to use it as a topping for salads, smoothies and smoothie bowls, grain bowls, meat and/or fish, soup… Well, literally everything. Heck sometimes I just eat it by the handful as a snack. It’s addictive and packs a huge flavor punch. It can take a salad from aight to BAM! just like that. I highly encourage you to play around with different combinations of nuts and seeds to make your own recipes. If you are allergic to nuts, you could sub sunflower seeds, pumpkin seeds and/or toasted buckwheat groats for the nuts. The sky’s the limit here! Enjoy!
[Makes 4 cups]
1.5 cups raw walnuts
½ cup unsulfured, unsweetened apricots, finely diced or chopped (I use this brand)
1 cup unsweetened coconut flakes or chips (You can toast yourself or buy pre-toasted)
½ cup hemp hearts
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon ground ginger
A couple pinches of pink salt
1.) If using raw coconut, toast the coconut in a dry skillet until lightly toasted being careful not to burn. Remove from skillet and set aside.
2.) Toast the walnuts in a dry skillet until golden and fragrant or in a 350-degree preheated oven for 5-8 minutes. Remove from the skillet and chop coarsely. Combine all ingredients and toss well. Store this dukkah in an airtight container in the refrigerator. Will keep for 1-2 months.
Pistachio-Pine Nut Dukkah
[Makes about 1.5 cups]
½ cup roasted pistachios, shelled then coarsely chopped
½ cup pine nuts
¼ cup white sesame seeds
2 teaspoons nigella OR celery seeds (I used nigella, but celery are a great alternative option)
2 teaspoons coriander seed, whole
½ teaspoon pink salt
½ teaspoon pepper
1.) Lightly the pine nuts in a dry skillet over medium heat until golden (about 5 minutes). Remove from skillet, chop coarsely and set aside.
2.) Toast the sesame seeds, nigella or celery seed and coriander seed in a dry skillet until golden (about 5 minutes). Remove from heat and add to bowl with pine nuts.
3.) Coarsely chop the pistachios then combine with all other ingredients and toss well. Store this dukkah in an airtight container in the refrigerator. Will keep for 1-2 months.