Greek-style dukkah
Greek-style dukkah is a delightful variation of the traditional Middle Eastern spice blend, infusing the classic nut-and-seed base with the warm, earthy notes of dried oregano and a touch of cinnamon. Originating from Egypt, dukkah (pronounced doo-kah) combines roasted nuts, seeds, and spices to create a versatile condiment that adds crunch and flavor to countless dishes. Traditionally served with olive oil and bread, this aromatic blend has become a global favorite for its ability to elevate everyday meals.What makes Greek-style dukkah unique is the addition of Mediterranean flavors. The dried oregano lends a herbal complexity, while the cinnamon adds a subtle sweetness that pairs beautifully with both savory and sweet dishes. Sprinkle it over roasted vegetables, grilled meats, or even yogurt to instantly brighten your food. It’s also a wonderful topping for salads or a crust for baked fish or chicken.This Greek-inspired version retains the heart of dukkah while offering a new twist that celebrates the sunny flavours of the Mediterranean. Keep it in your pantry as a go-to seasoning for adding texture, aroma, and a burst of flavour to your cooking. Greek-style dukkah is not just a spice mix—it’s a celebration of culinary creativity.
Equipment
- food processor or pestle and mortar
Ingredients
- 120 g walnuts, chopped
- 2 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 5 Tbsp sesame seeds
- 1 tsp crushed black peppercorns
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp lemon zest (optional)
- 1 tsp salt
Instructions
- Preheat Your Oven:Start by preheating your oven to 180°C (350°F). This ensures even roasting and enhances the flavour of your ingredients.
- Roast the Nuts and Seeds:Spread the chopped walnuts, coriander, cumin, and sesame seeds evenly onto a baking tray. Roast them for 6 to 8 minutes, keeping a close eye to ensure they don't burn. Stir occasionally for even toasting.
- Cool the Mixture:Once roasted, allow the nut and seed mixture to cool completely. This step is crucial for maintaining the texture and preventing clumping during processing.
- Blend the Dukkah:Transfer the cooled nut and seed mixture to a food processor. Add the remaining ingredients and pulse carefully until the mixture reaches a rough, crumbly texture. Avoid over-processing, as you don’t want a fine powder—dukkah is best with some crunch.
- Alternative Method: Pestle and Mortar:If you don’t have a food processor, use a pestle and mortar. Work in small batches, grinding the mixture into a coarse blend. This method might take more time, but it preserves the rustic character of homemade dukkah.
- Enjoy your homemade dukkah as a versatile condiment to enhance your meals!