I once heard someone explain that the fundamental difference between eating food in the States and eating abroad is that the rest of the world simply goes bigger with the herbs and spices. Where you may be comfortable with a tablespoon of a seasoning in a recipe, why not add two or three? What are you afraid of? Most spices and herbs add significant health benefits to your diet, and they help you cut back on unnecessary salt quantities. We are talking good for your heart AND bod!
This spice mixture is one of my all time favorites. It is loaded with protein and flavor, and has the wonderful, subtle crunch of toasted whole sesame seeds. Originating from Egypt, dukkah uses a unique mixture of spices that genuinely make a difference. Did you know that cinnamon lowers your cholesterol, turmeric is anit-inflamatory and sumac is good for your cholesterol, heart and comes with a wallop of antioxidants! This is what I call a good news spice rub!! Why not try subbing out some of your salt when cooking at home, and replacing it with this nutritious dukkah that makes any dish feel like it’s on vacation.
Start by roasting your pistachios and almonds. Roasting them in a dry pan simply emboldens their flavor, adding a warm nuttiness to your dukkah mix.
Once they are all roasted, add them to a food processor and pulse them to a finely chopped consistency.
In the same dry pan, roast your whole coriander and sumac. If sumac is new to you, it is a lovely spice full of color and citrusy flavor. I have found it even at Trader Joe’s. Then simply pulse the spice in a spice grinder or a cleaned coffee grinder. (Note: Sumac is a super hard seed, so you WILL need a grinder to get the job done.)
Last ingredient to toast is the sesame. I like to toast these to open up the flavor, but I keep them whole so that you can see the sesame and get that delicate snap of the seeds when you bite down. Make sure to watch these…they go from almost perfect to burnt pretty darn fast.
Add all the ingredients together in a bowl and mix thoroughly.
I love topping avocados, roasted meats, hummus, goat cheese, or even just olive oil drizzled bread with my dukkah. It is freaking awesome!! I promise, this will be a new addiction. It is even great tossed on root vegetables or a winter salad. The best is that you can feel so good about what you are eating.
A beautiful spice rub influenced by the flavors of Egypt, dukkah is an amazing flavor bomb to add to any meat, cheese or veggie dish. For simply addictive yumminess, enjoy dukkah with some fresh bread and a pungent olive oil.
- 1 1/2 cup pistachios roasted
- 1 cup almonds roasted
- 1/2 cup cumin
- 1/2 cup cinnamon
- 1 cup sesame seeds
- 1/2 cup turmeric
- 1/2 cup whole coriander seeds
- 1/2 cup sumac
- 1/4 cup thyme
- 3 tbls black pepper
- 1 1/2 tbls salt
Start by roasting your almonds and pistachios in a skillet. Stir often to prevent burning. Once the nuts become aromatic, they are ready to come off of the heat.
Next, pulse them to a finely chopped consistency in a food processor.
Toast the whole coriander and sumac seeds, and then grind in a spice grinder or clean coffee grinder.
Toast the sesame seeds, but leave them whole.
Combine all the ingredients in a bowl and mix thoroughly. Use as a seasoning, dry rub or a dip for veggies, meats, cheeses and breads.