Dukkah is a simple, quick, healthy and delicious condiment of a nuts, seeds and spices blend from the Egyptian Cuisine. It is also known as duqqa/dukka, doa or duah.
In a frying pan or skillet, roast the almonds on medium-low to medium heat until they are lightly browned. Transfer to a plate and set aside.
Roast the sesame seeds in the same pan on low to medium-low heat till they pop and their color changes. Set aside.
Roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns till they smell fragrant. Set aside.
Let the roasted/toasted nuts and seeds cool completely at room temperature.
Once cooled, transfer them to a food processor, coffee-grinder or a mixer-grinder.
Process or grind using the pulse option until you get the desired level of blend, slightly coarse or semi-fine.
You can also opt to process or grind the almonds first and then the sesame seeds and spices like I have done in the step-by-step pictorial above.
Remove in an air-tight jar. Store Dukkah in the refrigerator. It keeps well for about 2 weeks. You can also freeze for a longer shelf life.
Notes
To increase the spiciness, you can add some more dry red chilies or even red chili flakes.
Adding dry mint will give a fragrant coolness to the duqqa.
Some dukkah recipes have also marjoram, zaatar and chickpeas added in it. You can choose to add these if you like.
Cool all the ingredients after they have been roasted. If you put them hot or warm in the grinder, then due to moisture they clog to each other and become paste like.
Explore with the seeds, nuts and spices and create the fusions and flavors you like.
Note that the approximate nutrition info is for the entire portion of Dukkah made from this recipe.