Dukkah - Egyptian Spice Mix
By Teresa Cutter
What's great about it
Dukkah is an Egyptian spice blend made from roasted nuts, seeds and spice. I love making my own Healthy Chef combinations so that I can sprinkle onto garden salads, dips and just simply have on hand to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs, cinnamon roasted sweet potato or veggie burgers topped with beetroot relish and a crunchy salad. Home made Dukkah is a celebration of aromatics that is just glorious, a spoonful is all you need to give joy and delight to your taste buds every time you eat it. You'll never buy dukkah again once you've made your own.
Makes 1 jar
150 g macadamia nuts - lightly roasted
100 g almonds, roasted
50 g sesame seeds - lightly toasted
10 g chia seed
2 teaspoons turmeric, ground
1 gram saffron (optional but delicious) - crushed
1 teaspoon cumin - ground
1 teaspoon black pepper - ground
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
- Chop the macadamia nuts and almonds until ground - you can leave a few chunky bits in there for a little texture.
- Combine macadamia nuts and almond with the sesame seeds, chia seed, ground turmeric, crushed saffron, cumin powder, black pepper, sea salt, cinnamon and ginger.
- Mix the dukkah ingredients well and taste - adjust if necessary to your palate.
- Store in a glass jar in the fridge.
- Serve and enjoy - see notes
Notes and Inspiration
Sprinkle over your favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Sprinkle over organic scrambled eggs.
Feel free to add other spice, nuts and seeds if you wish based on your own tastes.
Chilli flakes, ground coriander, ground cardamom, lemon zest, smoked paprika and fennel seeds all work really well.
Dukkah keeps well in an air tight glass jar in the fridge - ready to serve and enjoy.
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