Egyptian Pistachio Dukkah Seasoning is a spice blend that is a delicious combination of roasted and ground nuts, spices, and seeds. Here is how to make it.
About This Recipe
Pistachio Dukkah is a type of spice blend that is a staple part of Egyptian cuisine. It is used to season the dishes, and is made by blending different varieties of roasted and ground nuts, spices and seeds.
The word “Dukkah” is derived from an Arabic word which stands for “to crush” or “to pound”, which aptly describes the coarse mixture, which comes from the blend of spices, seeds, and roasted nuts.
Traditionally, it is made with Almonds and Hazelnuts, but here we are giving it a twist by making it with Pistachios.
Along with Pistachios, a few other spices and coconut flakes are used, which provides a distinct flavour to Dukkah making it unique. It is an easy to make mix that can completely change the flavour of your simple dish.
All the nuts, herbs, seeds and spices are roasted till it relieves a beautiful aroma and then grounded into a coarse powder using mortal and pestle or a mixer grinder. Don’t grind it too much, as it is eaten coarse and not very fine.
You can also make a Dukkah Dip, by mixing the Dukkah seasoning with olive oil, which is popularly served along with your favourite Lebanese appetiser.
Although not commonly prepared, this seasoning is increasingly making a presence in restaurants and other fine dining places. This mixture is very addictive, nourishing and can be compared to dry Indian chutney powders.
This seasoning is,
- Easy to make
- Loaded with Pistachios
- Stored for days
This flavourful Hukkah powder is made with the combination of Pistachio, sesame seeds, cumin seeds, coriander seeds, sea salt, black peppercorns and coconut flakes.
These ingredients are lightly roasted before grinding into a coarse powder. Make sure you use good quality Pistachios for the best taste.
Step By Step Recipe
Dry roast Pistachio, sesame seeds, cumin seeds, coriander seeds and coconut individually until slightly browned and fragrant. Remove in a plate and let cool.
Sesame Seeds Roasting in the Pan.
Coriander seeds roasting in a pan.
Coconut roasting in a pan.
Add all the ingredients in a mortar and pestle and grind to make a coarse powder.
Store in an airtight container in refrigerator for upto 2 months.
Frequently Asked Questions
While many people confuse it to be Zaatar, but they both are very different. While Dukkah is a crunchy mixture of pistachios, sesame seeds, cumin seeds, coriander seeds, coconut flakes, sea salt and black peppercorns, Zaatar is an aromatic blend of oregano, thyme and toasted sesame seeds with added sumac or marjoram.
Traditionally, Dukkah is eaten along with extra virgin olive oil and fresh homemade crusty bread. The bread is first dipped into olive oil and then into the dukkah. It is then cherished on its own as a side dish or along with a beverage for breakfast.
You can even sprinkle this flavourful spice blend on your salads, noodle, pasta or even over roasted vegetables or raw sliced vegetables. It even tastes great on Avocado Toast.
I sometimes even use it to sprinkle on chicken, lamb or fish to form a crust before grilling them for lunch or dinner. It gives the meat a delicious flavour, that is hard to resist.
You can even add this Dukkah mix along with extra virgin olive oil on your hummus and serve it along with Pita Bread.
You can store this nutty spice mix in an air tight container in the refrigerator for about 2 months. Make sure that the container is clean before adding the dukkah and don’t forget to close the container properly.
As it stores for a long time, so you can make a big batch and store it, saving for the days when you want to spice up a dish that’s missing something.
You can even freeze it. It stays fresh for a longer time, if stored in an air tight container in the freezer. Just take it out a few hours before you want to use it.
Pistachio Dukkah Recipe
- 1 cup Pistachio
- 3 tablespoon Sesame seeds
- 2 tablespoon Cumin seeds
- 4 tablespoon Coriander seeds
- 3 tablespoon Coconut flakes
- 2 teaspoon Sea salt
- 1 teaspoon Black peppercorns
- Dry roast Pistachio, sesame seeds, cumin seeds, coriander seeds and coconut individually until slightly browned and fragrant.
- Remove in a plate and let cool.
- Add all the ingredients in a grinder and grind to make a coarse powder.
- Store in an airtight container in refrigerator for upto 2 months.