Egyptian Pistachio Dukkah Seasoning is a take on the classic spice blend that is a delicious combination of roasted nuts, spices, and seeds. Here is an easy recipe to make it (vegan, gluten-free).
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About Pistachio Dukkah
Pistachio Dukkah is a take on the classic Egyptian seasoning Dukkah. Instead of using a mix of nuts (mostly almonds and hazelnuts), only pistachios are used to make this version.
The word “Dukkah” is derived from an Arabic word that stands for “to crush” or “to pound”, which aptly describes the coarse mixture, which comes from the blend of spices, seeds, and roasted nuts.
It is an easy-to-make spice mix that can completely change the flavor of your simple dish.
This mixture is very addictive, and nourishing and can be compared to dry Indian chutney powders.
The recipe is vegan and gluten-free and can be easily doubled or tripled.
Here are some more homemade spice powder recipes that you can make
- Za’atar Spice Mix
- Panch Phoran
- Pumpkin Pie Spice
- Homemade Chinese Five Spice
- Spiced Hot Cocoa Mix
- Cajun Seasoning
- Taco Seasoning
- Oregano Seasoning
- Garlic Parmesan Seasoning
Ingredients
This flavorful dukkah powder is made with a combination of unsalted pistachios, white sesame seeds, cumin seeds, coriander seeds, salt, black peppercorns, and unsweetened coconut flakes.
These ingredients are lightly roasted before grinding into a coarse powder. Make sure you use good-quality pistachios for the best taste.
How To Make Pistachio Dukkah
Add 1 cup of plain unsalted pistachios to a pan and dry roast over medium-low heat until slightly browned, stirring frequently.
Transfer them to a bowl and keep them aside.
Add 2 tablespoon cumin seeds and 3 tablespoon white sesame seeds to the same pan and roast until they are browned, stirring continuously.
Transfer to the bowl.
Add 4 tablespoon coriander seeds and roast them until browned.
Transfer the roasted coriander seeds to the bowl.
Dry roast 3 tablespoon unsweetened coconut flakes next and transfer them to the bowl too.
Let the ingredients cool down completely.
Note – If the ingredients are still warm while blending, they might release their oil and the dukkah will become oil.
Add all the roasted ingredients to a grinder (or a mortar and pestle) along with 2 teaspoon salt and 1 teaspoon black peppercorns and pulse a few times to make a coarse powder.
Note – Do not grind in one go as the heat from the grinder can make the nuts release their oil and the dukkah become oily.
Transfer the pistachio dukkah to an airtight container and store it in the refrigerator for up to 2 months.
Frequently Asked Questions
Dukkah is a crunchy mixture of nuts, sesame seeds, cumin seeds, coriander seeds, coconut flakes, sea salt, and black peppercorns, while zaatar is an aromatic blend of oregano, thyme, and toasted sesame seeds with added sumac or marjoram.
Serving Suggestions
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.
You can sprinkle this flavorful spice blend on your salads, noodles, pasta, or over roasted vegetables or raw sliced vegetables. It tastes great on Avocado Toast or Deviled Eggs too.
I like to sprinkle it on chicken, lamb, or fish to form a crust before grilling them for lunch or dinner. It gives the meat a delicious flavor, that is hard to resist.
You can top your hummus, whipped feta cheese dip, or any other dip with this dukkah mix.
Storage Suggestions
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 after every use.
As this dukkah stores for a long time, 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.
It is also freezer-friendly. You can freeze it for up to 6 months in an air-tight container in the freezer.
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Recipe Card
Egyptian Pistachio Dukkah Recipe
Ingredients
- 1 cup plain unsalted pistachio
- 2 tablespoons cumin seeds
- 3 tablespoons white sesame seeds
- 4 tablespoons coriander seeds
- 3 tablespoons unsweetened coconut flakes
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
Instructions
- Add pistachios to a pan and dry roast over medium-low heat until slightly browned, stirring frequently.
- Transfer them to a bowl and keep them aside.
- Add cumin seeds and sesame seeds to the same pan and roast until they are browned, stirring continuously.
- Transfer to the bowl.
- Add coriander seeds and roast them until browned.
- Transfer the roasted coriander seeds to the bowl.
- Dry roast coconut flakes next and transfer them to the bowl too.
- Let the ingredients cool down completely.
- Note – If the ingredients are still warm while blending, they might release their oil and the dukkah will become oil.
- Add all the roasted ingredients to a grinder (or a mortar and pestle) along with salt and black peppercorns and pulse a few times to make a coarse powder.
- Note – Do not grind in one go as the heat from the grinder can make the nuts release their oil and the dukkah become oily.
- Transfer the pistachio dukkah to an airtight container and store it in the refrigerator for up to 2 months.
Kendal
are the coconut flakes supposed to be unsweetened?
Neha Mathur
Yes Kendal.