Dukkah is the Spice You Need in Your Life

Spices
Photo by Laura Cortesi on Unsplash

It is often claimed that variety is the spice of life, but in our humble opinion, the spice of life is found in seasoning. Different countries use different herbs and spices, meaning you can take a culinary journey around the world without ever having to leave your kitchen! Today’s adventure leads to Egypt where dukkah is used as everything from a dip for bread to a spice blend for chicken and veggies.

Ingredients:

  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon whole coriander seeds
  • 2 teaspoons whole cumin seeds
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon sea salt

Instructions:

  1. Heat a small to medium skillet over low-medium heat. Add the pumpkin seeds and toast them, stirring occasionally, for about 2 minutes until they begin to pop and puff up slightly. Lower the heat.
  2. Add the sesame seeds, coriander seeds, cumin seeds, and black peppercorns and toast, stirring frequently until fragrant and the sesame seeds begin turning light brown. Transfer to a mortar and pestle or small food processor. 
  3. Add salt and crush or pulse the mixture into a coarse meal, making sure to break up any whole peppercorns. Taste and adjust as needed, adding more salt to taste, cumin seeds for smokiness, coriander seeds for brightness, or sesame seeds and pumpkin seeds for crunch.
  4. Let cool fully before transferring to a jar. The dukkah will keep in a sealed container for at least 3 months (or longer) at room temperature, or refrigerate to keep fresh even longer.