A watercolour of a coarse mound of crushed nut and sesame dukkah beside olive oil and oatcakes
Generated with OpenAI gpt-image-1
Adapted from Dukkah

Nut and sesame dukkah

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
8
Burners
1
Pans
1
Water
0.05 L
Active
12 min
Total
15 min

Ingredients

Not a meal. A jar of this turns bread and oil into something worth sitting down for, and it keeps for weeks.

  1. Nuts first, dry pan, four minutes, moving constantly, until they smell toasted and have coloured unevenly. Out onto a plate to cool.
  2. Sesame next, same pan, ninety seconds. They pop and that is the signal. Out.
  3. Cumin and pepper last, off the heat, in the residual warmth for twenty seconds only. Ground spices scorch instantly in a hot dry pan.
  4. Everything cooled completely, then crushed together. A mug base against a board works. Coarse, not powder, or the oil turns it to paste.
  5. Salt through at the end.

Cooling before crushing matters. Warm nuts go oily under pressure and you get nut butter instead of dukkah.

Eaten by dipping oatcakes or flatbread into olive oil and then into the dukkah.

Serves 8 as something alongside.

What this was adapted from

Dukkah: the Egyptian blend of toasted nuts, seeds and spices, pounded coarse and eaten with bread and oil

  • hazelnuts and whole coriander and cumin seed → mixed nuts and ground spices

    Whole seeds toasted and crushed are the heart of real dukkah and ground spices cannot match them for aroma. Toasting the ground spices briefly with the nuts recovers some of it. The nut mix is whatever the bag holds, which is closer to how dukkah is actually made than a fixed recipe suggests.