What is dukkah made of?
While the base recipe of dukkah typically calls for a blend of nuts (most often hazelnuts), seeds, spices and herbs, there are no hard and fast rules for how to make it. A traditional Egyptian dukkah is a blend of hazelnuts, sesame seeds, ground cumin, coriander and fennel seeds and salt. Extra ingredients that can be used in dukkah as either an addition or substitute include pistachios, cashews, macadamias, wattleseed, pepperberry, almonds, pine nuts, turmeric, peanuts, hemp seeds, cayenne, chilli, garlic, paprika, ginger, cinnamon, and pepper.
What do you do with dukkah?
Dukkah is most often served as an accompaniment to torn-up crusty sourdough and oils - and found at parties. Simply dip the bread in the oil (we love a leccino olive oil), then coat with a good amount of dukkah and you’re set to go. Dukkah is also great for coating salmon.
What is Australian dukkah?
The Australian way to make dukkah is one of our faves. Buttery, fatty macadamia nuts blended with some wattleseed, lemon myrtle, pepperberry, it is a distinct difference in flavour from the traditional dukkah. However, much like other types of dukkah, there are always slight variations in ingredients.
Recipes with dukkah
Dukkah is so versatile it can be used in almost every dish. Yes, even desserts! You’re only limited by your imagination. Try topping your fried eggs or coating your hard-boiled eggs with a little delicious crunch of dukkah. Add dukkah to your next couscous or salad. Let it accompany not just bread but prawn skewers, sweet potato crisps, watermelon slices, rainbow carrots. Top your corn cob, cob loaf or Cobb salad with dukkah.
