Dukkah

Dukkah is a deeply rooted condiment tradition in Egyptian cuisine, where nuts, seeds, and spices are pounded together. Its name comes from an Arabic root meaning "to pound" or "to crush." The recipe can vary from family to family; Mama Ram Dukkah offers her own interpretation, combining nuts and sesame seeds with warm spices.

The hazelnut and sesame mixture creates a rich, oily, and roasted character. The fact that the mixture is not completely powdered adds not only aroma but also a distinct mouthfeel to dishes.

Coriander opens up a light citrusy and refreshing layer, while cumin creates a warm, dry, and earthy depth. Black pepper provides an immediate sharpness, and chili powder adds a controlled warmth.

Don't expect a very bitter or heavily spiced mixture. It has a nutty, sesame-like, warm and slightly bitter, grainy condiment character that is particularly noticeable on soft-textured dishes.

Since the mixture contains sea salt, the amount of additional salt should be adjusted accordingly in recipes where it is used.

• Hazelnut: Forms a plump, round fruit with a distinctly nutty base.
• Sesame: With its roasted, oily, and slightly earthy aroma, it complements the hazelnut.
• Coriander: Adds a light citrusy and refreshing layer of spice.
• Cumin: Adds a warm, dry, and earthy depth to the mixture.
• Black pepper: Creates an immediate and lingering sharpness in the mouth.
• Chili Powder: Balances the richness of the hazelnuts and sesame seeds with a controlled temperature.
• Sea Salt: Enhances the aromas of nuts and spices.

Dukkah initially reveals the rich character of hazelnuts and sesame. Then, the warm spice aromas of coriander and cumin become prominent; the finish leaves a light, dry warmth from black pepper and chili pepper.

• Bread and Olive Oil: You can consume it in the classic way by first dipping the bread in olive oil, then in Dukkah.
• Hummus, Labneh, and Yogurt Dips: Sprinkled on top when serving, they add contrast to the soft textures.
• Salads: Can be used as a finishing touch in green salads, tomato, cucumber, beetroot, and grain salads.
• Egg Recipes: It can be sprinkled on boiled eggs, fried eggs, omelets, and scrambled eggs.
• Baked Vegetables: Can be used with cauliflower, carrots, zucchini, eggplant, potatoes, and pumpkin.
• Meat, Chicken and Fish: Can be added as a light coating before cooking or as a seasoning when serving.
• Soups and Rice Dishes: It can be sprinkled on lentil, pumpkin, and vegetable soups, as well as on rice, bulgur, and couscous.
• Cheeses: Can be served with feta cheese, goat cheese, cottage cheese, and fresh cheese.
• Breakfast Recipes: Avocado can be used with tomatoes, olive oil, and toast.

When serving with bread and olive oil, set aside approximately 1 tablespoon of Dukkah per person . Dipping the bread first in olive oil and then directly into the mixture helps preserve its grainy texture.

For salads, eggs, hummus, and yogurt dips, start with 1–2 teaspoons per serving ; for baked vegetables, start with 1½–2 tablespoons per 500g of ingredients .

If using as a coating on meat, chicken, or fish , 2–3 tablespoons are sufficient for 500g of ingredients . Since hazelnuts and sesame seeds can easily darken at high heat, do not leave them directly over the heat for extended periods; it is safer to add the mixture during the final stages of cooking or sprinkle it on top when serving.

Since the mixture contains sea salt, taste the dish before adding extra salt. Because the coarser pieces and finer spices may separate while sitting in the jar, stir before using.