January 4, 2012

Egyptian Pistachio Dukkah – Gourmet Christmas Part Two

The finished dukkah with bread and olive oil

The second item we made for our Christmas packs was dukkah – an Egyptian side-dish of pounded nuts, herbs and spices.   The best way to eat dukkah is with good, fresh bread, dipped first in olive oil or balsamic vinegar, then dipped in dukkah.  It can also be used as a rub for grilled meats.

This recipe for dukkah is based on a SBS Food Safari recipe by Morris Mansour, however we made a few changes.  I like dukkah best when it has chunks of pistachio in it, so we added pistachios to the recipe, as well as going stronger on some of the spices.  Feel free to make the kind of dukkah you want, by using the recipe as a guide, not a rule.  Add whatever nuts and spices you want – you cant really go wrong.

dukkah roasting

Sesame seeds, pine nuts and coriander seeds toasting away


2 cups pistachio nuts

1 cup sesame seeds

1 cup pine nuts

½ cup coriander seeds

1 tsp ground cumin

1 tsp salt

1 tsp chilli powder

½ tsp cinnamon

½ tsp nutmeg

¼ tsp black pepper

4 ground cloves
Toast the pine nuts and coriander seeds in a large frying pan, over a medium-high heat.  It will start to take on a nice golden colour (and start to smell great) – at this stage add the sesame seeds to the mixture.  Continue to toast until golden brown, adding in the pistachios towards the end.


Tip the mixture into a food processor, and add everything else.

Blending the dukkah

Blend together – but keep an eye on it, you don’t want to turn the mixture into a fine powder, I like to keep a few chunks of pistachio and pine nut through the mixture.  Pulse is your friend.

dukkah pulse


Store it in an airtight container and it should keep for a while (also because the smell is pretty strong).  We put ours in ziplock bags and put them in our Gourmet Christmas Packs for family and friends.

So, still to come from out Christmas cooking is Moroccan Beetroot Relish and Sweet and Salty Peanut Clusters.  Stay Tuned.

I must say this dukkah surprised me. I was a bit dubious at first because I thought dukkah was everywhere. It was being used as a dip, added to pizzas, mixed through salads and sprinkled on eggs.
I had been dukkah-ed to death.

But then Ryan saw this recipe that included pistachios and found out you can use it for a meat rub too, which for some reason restored my faith in the humble spice mix.  The good thing about this recipe is that you can change it up and add pretty much anything you want. Almonds, sunflowers seeds, more chilli, less chilli- whatever. Making your own is super easy and makes the house smell like some exotic snack den.  Ryan and I also found out (spurred on by our impatience and grumbling tummies) that dukkah is especially good when served hot or freshly made. I love the stuff and would proudly call myself a dukkhead.

One Comment on “Egyptian Pistachio Dukkah – Gourmet Christmas Part Two

March 9, 2012 at 3:20 pm

I thought dukkah was typically used as a spice mix? Though, if it’s eaten in this way too, count me in!


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