Egyptian Peanut Dukkah Recipe

"I usually buy dukkah and have always wanted to try to make it. I saw this recipe being made on S.B.S. "The Cook Up" and thought I just have to give this a go. Dukkah is used as a condiment to eat with bread and olive oil, but I love it sprinkle on hummus and also used it, to sprinkle on smashed avocado on toast with just a squeeze of lime or lemon juice..... Yum. There are so many ways to use dukkah, I am sure you will find a favorite way to use it also."

Original is 1 cup serving

Metric US

I've Tried It

Ingredients

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1/2 cup raw white sesame seeds
1/4 cup coriander seeds
1/4 cup cumin seeds
1/2 cup raw skinless unsalted peanuts

1 teaspoon fine salt
Extra-virgin olive oil
Lebanese bread, to serve (optional)

Nutritional

Serving Size: 1 (260 g)
Calories 543.5
Total Fat - 42.4 g
Saturated Fat - 5.8 g
Cholesterol - 0 mg
Sodium - 59333.6 mg
Total Carbohydrate - 36.5 g
Dietary Fiber - 19.8 g
Sugars - 0.2 g
Protein - 18.2 g
Calcium - 889.1 mg
Iron - 14.8 mg
Vitamin C - 4.2 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

Use a heavy-based frying pan and place over a medium heat.

Step 2

Dry roast the sesame seeds, shaking the pan continuously until fragrant but not burning or smoking (be careful as they are very easy to burn and will taste bitter and ruin the mix) and set pan aside to cool to room temperature.

Step 3

Repeat using the spices, the the peanuts, placing each in a separate bowl to cool as you go.

Step 4

Using a mortar and pestle or spice/clean coffee grinder, pound or process the toasted ingredients one at time until coarsely ground. Dukkah should be a crushed dry mixture, not a fine powder or pulverized mix or it will become a paste; place dukkah in a bowl and stir in the salt.

Step 5

To serve, place some dukkah in a small bowl alongside a bowl of extra-virgin olive oil for dipping or a bowl of labneh for spreading, with Lebanese bread on the side.