I spotted that Egyptian mix of nuts and spices again and again, in fine foods stores and on restaurant menus, and naturally, I was intrigued. Dukkah — also spelled duqqa or dukka — is made with nuts most commonly hazelnuts, sometimes pistachios or almonds and seeds cumin, sesame, coriander, fennelas well as pepper berries, salt, and sometimes dried herbs and chili pepper.

The ingredients are lightly toasted, then ground together into a not-too-fine powder. Dukkah is typically used as an interactive appetizer involving bread, a shallow cup of olive oil, and another of dukkah: It is very good. I brought a jar of dukkah back from Australia then, but quickly realized nothing was stopping me from making my ownwhich I enthusiastically did. My enthusiasm was somewhat tempered, however, by the fact that I was using a mortar and pestle.

Traditional though they may be, these tools require a not insignificant amount of huile de coude yes, the French use extra-virgin elbow oil, it has more flavor than elbow grease. You tear off a piece of bread, dip it lightly in the oil, then in the dukkah, and eat. Maxence likes to sprinkle it on a slice of buttered pain au levain at breakfast, and now that the first radishes are making their appearance they are!

There is no single formula for dukkah; it is one of those preparations for which there may be as many versions as there are cooks. I will try this. This looks very interesting — a spiced herbed nut blend. Maybe it will go quite well with pasta dishes and curries. As you say this goes well with pretty much anything.

One thing we like to do is dip banana chunks into it. The dukkah sticks nicely to the cut edge of banana pieces, and it is very tasty! Thanks for the reminder! As an Aussie, I eat a bit of dukkah — most often as you described, as an appetiser with bread and olive oil. Another delicious idea for dukkah is labne balls — make labne from yoghurt, then roll in a mix of dukkah and fresh parsley. The balls are also great in za-atar and parsley — though as you mentioned above, dukkah and za-atar taste quite different.

Recipe for balls is on my site. This would make an AWESOME gift for any foodie. I hope my friends read this post, haha! I love anything with ground nuts!!

I think this could be a very good thing to bring on a camping trip to add lots of flavor to anything, as you say. Could walnuts be an appropriate substitute for pistachios?

I could spread butter on the radishes currently residing in my fridge and then dip. I can cut up some defrosted naan bread and dip in the oil, then the dukkah.

I have all these ingredients.

You can certainly use walnuts, or any other nut, really. I picked up Dukkah at the One of a Kind Craft Show in Toronto this year after falling in love with the aroma.

I had never heard of it before. Ooh, that sounds like a delicious mix, Clotilde! I just whipped up a batch of berbere spice last weekend, which is a brand new one for me. It opens up a whole world of Ethiopian cooking — I urge you to try it! It also makes quite a nice crust on a pork cutlet. Smear the cutlet in a little oil, coat with dukka. I usually then brown one side in an overproof pan, then turn over and pop in the oven for 10 minutes.

How good ideas travel: I gave some of my home-made dukkah to a friend. The dukkah is just hazelnuts, sesame seeds, coriander seeds and cumin seeds, with salt and pepper to season. Incidentally, I love your recipe book, and several of the recipes have become favourites.

The ceviche with avocado and strawberries is just gorgeous. So the Egyptians traditionally eat their dukkah the same way the Syrian and Lebanese eat their zaatar! However, I grew up knowing it as a snack we used to buy in tiny plastic bags from the grocery and eat it with small spoons as is! Sometimes we would make it at home as well. Thanks for telling us about that childhood taste memory, it conjures a very cute image in my mind.

Sounds lovely and so versatile. Wonderful post, and such a smart idea! Sometimes learning to make our own spice blends is such a tiny, yet transformative moment. Mixing my own chai spice has become a hugely time saving and wonderful tradition. Thank you for posting this recipe. I had a roomate in school who use to feed us this.

Mums in the Kitchen: Cashew Nut Dukkah

We could have a whole meal of nothing but fresh bread, olive oil and dukkah. I often subsitute the salt by gomasio, and will try it soon with dukkah. Thank you for sharing this good idea: This is interesting…I have never heard of it before! Thanks for sharing…I feel much smarter! It sounds easy to make and delicious! The hardest part is shelling all the options trading bearish. Do you think the salt is really necessary since the pistachios are already salted?

The recipe actually calls for unsalted pistachios. But if you only had salted pistachios on hand, you should adjust the salt to account for that. This is a new one for me.

Looks like a delicious mix of ingredients will definitely be trying this. Thanks for sharing it! Bread, the bestest oil I can find, and dukkah…sheer joy. I love your photos, great post. Hi, I just made it and it is really good. Thanks for the recipe how to make cashew dukkah I had it at a restaurant about a year ago. My friend who lives in Qatar but originally from Iraq brings best place to trade penny stocks online mix to us whenever he comes for a visit.

However he also showed me the version he used to eat for breakfast as a kid, where dukkah citibank singapore fx rates mixed with thick yoghurt more sort of sour cream and then used as a spread on a piece of traditional bread. I also fell in love with dukkah in Australia and came back to the USA and made my own. For 6 months I sprinkled it on everything I ate!

I have 4 pages of recipes and ideas on how to use it that I came up with from Googling. I mostly make it with almonds, cumin, coriander and salt. I vary the proportions to fit my tastes. There are many variations with pepper, paprika, thyme, turmeric and different nuts. A small cheap coffee grinder is a perfect spice grinder. Store any unused mixture in a tightly closed glass jar in the fridge or— better yet— the freezer. Some cheaper mixtures sold in the suqs bazaars of the Middle East include toasted peanuts or toasted chickpeas—different tastes, but also delicious.

You can also try hulled, toasted sunflower seeds. I have a bit of a Turkish bias, preferring hazelnuts. Turkey grows most of the world crop. Oddly enough, though, dukkah is not a typically Turkish nibble. In her book, she pairs it quotes stock market mark twain a delicious spiced carrot puree which is easy to make and a great, versatile spread.

I love her version, but I look forward to trying yours as well. By the way, her book, Spice: I just stumbled on to your blog and am so excited! I love anything French! You are adorable and I want to read everything on your site! Oddly enough, I mentioned elbow grease in a recent post, too, and even commented on how disgusting it sounds: D Sounds better and no doubt IS better for you.

Thanks for a much needed laugh! In India, we use the spice grinder a lot. Everything is ground using that. I also used your book Edible Adventures in Paris a lot when I was there last month.

Such a fantastic book. I hope to visit all the places when I move to Paris in September. And of course, I hope to run into you to get my copy signed. I no longer follow her carrot and dukkah recipes but make them by my own approximation.

The carrot dip is basically steamed carrots which are then processed with salt, pepper, olive oil, lemon juice, coriander and cumin or sometimes I just throw in some ras al hanout. This, a dish of dukkah, and a bowl of olive oil along with how to make cashew dukkah, pita, and a few other mezze feta whirled with roasted red peppers, cucumber salad, white bean dip with herbsis in regular rotation as a dinner party spread! The Spice cookbook also recommends it on seared sea scallops or duck; in a salad of fennel and orange; or on sliced tomatoes.

Thanks for writing more about that book, it sounds great. So good, I think I might be addicted! Great on steamed cauliflower. Sell fx put option also coated monkfish lotte with it and then grilled the fish.

We also discovered dukkah in Australia, and brought some home with us. I rolled some chicken breasts in it, then baked them with 2 large cut-up onions with more dukkah added and drizzed with olive oil. Served the chicken and onions on flat bread with a dollop of Greek youghurt.

I also found that a mortar and pestle worked best because the coffee grinder ground it too fine. I liked the crumbly texture that the elbow grease allowed me. Amazing that it is middle eastern and many people discover it via Australia.

Thank you everybody for sharing! I do prefer the variety in texture that hand grinding gives. Like other folks, I use it on everything.

Cashew-Almond Dukka Recipe - Christopher Bates | Food & Wine

One of my favorite is sprinkled on homemade yogurt, with fruit and honey. Makes a great breakfast. Mine now is usually based on a mixture of almonds, brazil nuts and hazelnuts, sesame, coriander seed, cumin seed and a little aniseed or fennel seed, plus rock salt and cracked black pepper.

We even joined the International Olive Oil Association and had tastings with some experts! A lot of Jewish families eat traditional foods that represent their hopes and prayers for the coming year like apples and honey for a sweet year, etc.

It was so delicious and got rave reviews from our guests. Hi Clothilde, I tried this recipe this weekend. Used almonds instead of hazelnuts.

Thank you for a great recipe. Also visiting Paris in April. I just had Dukka for the first time last night at a dinner party that featured international foods. It had such great flavors that I had to look up a recipe for it! Halved cherry tomatoes speared with cocktail sticks and dipped into dukkah at the apero hour….

Been using this recipe since this was first published. I use this daily with hard boiled eggs, tomatoes, salads, cooked veggies…just about anything I want flavor and a bit of crunch. Also have experimented and switched up the spices, some with great results. Thank you for introducing dukkah as it helped me to make healthy positive changes to my diet packed with flavor!

And my friends also thank you as I passed this on! Follow me on Pinterest. Clotilde Dusoulier is a French food writer based in Paris. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats. An enthusiastic explorer of flavors and observer of culinary trends, she leads private walking tours in Paris, contributes to international food and travel magazines, and writes cookbooks and guidebooks.

She lives in Montmartre with her husband and their two little boys. Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

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Get recipes, inspiration, and Paris tips FREE in your inbox! Dukkah Egyptian Spice Mix Recipe. Tag your pics with cnzrecipes Want to try this? Please share your pics on Instagram and Twitter -- I can't wait to see them! Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. CorianderCuminFennelHazelnutPistachioSesameThyme. You may also like: Crisp Hazelnut and Pepper Cookies. Hot Cross Buns 2. Codfish with Fava Beans, Cranberries and Pistachios. Chocolate Cake with Caramelized Hazelnuts.

Caramelized Sesame Chocolate Bar. Valerie City Life Eats. This sounds addictive and delicious. Samantha Angela Bikini Birthday. Going to have to try this on pizza next time. This looks tasty and heart-healthy for my husband ; thanks for the recipe! It can also be used as a coating. I often coat lamb cutlets with it. Coco Opera Girl Cooks. How interesting and easy and yummy-looking! Thanks Alison, for the recipe notes, and your kind words!

I had completely forgotten about it until now. Whole Food for the Whole Family. Dear Clotilde, My friend who lives in Qatar but originally from Iraq brings this mix to us whenever he comes for a visit. Thanks for reminding me about this lovely treat! It does sound wonderful, thanks for sharing! Yeah, wonder why that is? Thanks for adding your thoughts to the discussion, Holly! Thanks for reporting back, Annie! Lovely…something new to try! Music to my ears, Dawn, thank you for reporting back!

Browse my best recipes for Summer! About Clotilde Clotilde Dusoulier is a French food writer based in Paris. Stay Connected Facebook Twitter Pinterest Instagram Snapchat RSS. Absolutely no reproduction is permitted without prior consent. Get the newsletter Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. Confirm your email address: Notification for new posts: