Pistachio Dukkah

This Pistachio Dukkah is made with a blend of toasted nuts and spices to make an aromatic and textured crunchy spice blend that you can use on all kinds of foods as a boost of flavor.

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We had been seeing dukkah a lot recently at restaurants and on tv. When we first tasted it, we were very intrigued by the spice combination and the way the nuts gave such great texture. It’s a huge flavor enhancer for things like pasta and fish.

Of course I had to try making it at home, because I wasn’t able to find it anywhere to use at home. It’s really simple to make, and lasts for quite a while. I find myself using it on so many things now.

I think you’re going to love it. You can adjust the flavors and ingredients to what you like and you can also adjust the size of the batch you make, in case you only need it for one recipe or want to have a large batch on hand.

What is Dukkah?

Dukkah is a delicious spice and nut blend that is popular in Middle Eastern, Mediterranean, and North African cuisines. It consists of a mix of nuts, seeds, herbs, and spices such as cumin, coriander, sesame seeds, salt, black pepper, and sometimes even dried fruit.

The name comes from the Arabic word “to pound” which is perfect for this recipe that is originally made with a mortar and pestle. If you have a mortar and pestle, you can use it to make your spice blend, but you can also use a food processor.

The exact proportions of each spice and nut varies depending on the recipe and personal preference, but the resulting mixture is usually coarsely ground and super aromatic.

Ingredients You Need

Below are the ingredients I like to use in my Pistachio Dukkah. It’s a really nice blend of multiple nuts and spices that I really like. It’s not a firm, set-in-stone recipe though. You can experiment to find your favorite blend. Leave out any of the ingredients you don’t like, substitute with other, etc.

You can use just pistachios if you want. I like to add hazelnuts for a little more complexity. You can add almonds, walnuts, etc, if you want.

• Pistachios – Use shelled pistachios if possible – makes it much easier on you.
• Hazelnuts – You can find them in most grocery stores.
• Fennel seeds – Fennel seeds have a mild licorice like flavor.
• Coriander seeds – When toasted coriander seeds take on a slightly nutty and citrus flavor. Untoasted they have a floral flavor.
• Cumin seeds – Cumin has a very earthy, spicy flavor.
• Sesame seeds – Sesame seeds when toasted lend a delicious flavor all their own.
• Thyme – You can use dried or fresh thyme.
• Salt
• Ground cayenne pepper

Expert Tips

• Be sure to watch the nuts & spices closely while toasting and stir frequently to prevent burning. Toasting the ingredients enhances their flavors and adds depth to the dukkah.
• The nuts need to be chopped to a course texture, not a fine powder. This will give the dukkah a satisfying crunch and varied texture.
• Be sure to store the dukkah in an air tight container so it doesn’t get stale quickly. It’s best when used within a month.

How to Make Pistachio Dukkah

Step One: Toast

It really boosts the flavor of the dukkah if you toast the nuts and seeds first. This really brings out the aromatics and oils.

Preheat the oven to 350° F. Prepare a baking sheet with parchment paper or a silicon mat.

Place the nuts and seeds on the baking sheet. Don’t include the salt and cayenne, or anything that’s already ground. Toast it in the oven for about 5-8 minutes, until lightly toasted and aromatic. Remove the tray and let the ingredients cool completely.

Step Two: Blend

Put all of the ingredients in a food processor or grinder. Pulse it for 10-15 second. You want the mixture to resemble coarse sand, not a smooth spice mixture. The presence of larger pieces of nuts gives a great texture to your dish.

Once you’ve gotten it to the right consistency for your preference, pour into an airtight container. This will help the mixture last for up to 2 months. I suggest using it as often as possible so it’s at its freshest when you do use it.

What Do You Do With Dukkah?

The most typical use for Dukkah is as a seasoning or topping for your dish. It gives a great crunch and flavor to the food. It can also be used as a coating for fish or chicken before baking or frying.

Try mixing it into yogurt-based dips or sauces, sprinkled over hummus or salads, used as an addition to egg dishes, stirred into soups, used as a flavor enhancer in marinades, and as an accompaniment to breads.

You can enjoy dukkah on its own or mix it with olive oil and lemon juice for a delicious spread. It has so many uses that I make a big batch and store it in a container so I always have it on hand when I want it.

How to Store Dukkah

This recipe makes about 3/4 cup of dukkah so you will definitely need to store some of it to use whenever the mood strikes. I store mine in an air tight spice container in my spice drawer. It keeps it from leaching out the aromas and it stays fresh for quite a while.

You don’t want to store your dukkah in the sunlight or near the stove because heat can cause the oils to release from the spices and the mix will become damp and oily.

Variations & Alternatives

• Dukkah is versatile, and you can adjust the spice blend to suit your taste preferences. Consider experimenting with the ratio of ingredients or adding additional spices such as cumin, fennel seeds, or chili flakes to create a unique flavor profile.
• For a nut-free version, consider using a combination of seeds such as pumpkin seeds, sunflower seeds, and sesame seeds as the base for your dukkah. This variation is suitable for those with nut allergies and offers a different texture and flavor profile.
• Use almonds as the base for your dukkah to impart a slightly sweeter and milder nuttiness to the blend. Almond dukkah pairs well with a variety of dishes and adds a pleasant crunch.

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