Dukkah – Egyptian Spice Mix
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, skinny 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. I’m not a fan of store bought versions as they are not as moorish like the ones you make yourself, plus most are WAY TOO SPICY for my palate. 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.
Traditional basic ingredients include a base of nuts such as almond, pistachio, walnuts, hazelnut, cashew, pine nuts or macadamia. I love macadamia in mine and I love them lightly roasted to accentuate the mild buttery flavour. Sesame seeds are a must, but make sure to have them lightly toasted. I often just toast gently in a pan over a low flame until golden. A hint of cumin and turmeric add a subtle spiciness that’s not too overpowering, then I love to add a pinch of saffron, black pepper, sea salt, cinnamon and nutmeg. When making your dukkah, go with whole seeds and grind them yourself as needed, as ground spices or anything that’s really chopped up will be more exposed to the air and thus more liable to degrade. Once ground, you can store it in the fridge in an airtight, sealed container. The flavour is out of this world !!!!! Feel free to add other spice, nuts and seeds if you wish based on your own tastes. Dukkah keeps well in an air tight glass jar in the fridge – ready to serve and enjoy.
What’s great about it:
Macadamias naturally contain antioxidants like manganese, vitamin E and zinc which neutralize or scavenge substances called free radicals which would otherwise damage cells. Sesame seeds are high in magnesium that helps support vascular and respiratory health. They are also high in calcium that is responsible for bone strength and structure. Chia seed is a delicious source of omega 3 EFA’s (essential fatty acids) which are critical for good health. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly.
Turmeric is a natural antiviral with potent anti-inflammatory properties. It’s also high in curcumin a powerful antioxidant. Ginger helps promote gastric motility and works as an anti-inflammatory. Cumin works as an antioxidant and saffron is rich in manganese that helps regulate blood sugar, metabolise carbs and absorb calcium. Cinnamon improves insulin’s efficiency, which lowers and helps to regulate blood sugar levels. Black Pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.
150 g macadamia nuts – lightly 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 until finely ground – you can leave a few chunky bits in there for a little texture.
Combine macadamia nuts 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
Sprinkle over your favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Lightly dip sourdough into cold pressed olive oil then into dukkah and serve as a party snack.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Make your own Labna (farm house yoghurt cheese) and roll balls in olive oil and dukkah before serving.
Sprinkle over organic scrambled eggs.