Home & Lifestyle, Food
Homemade Condiments: Dukkah
Lesson time 04:50 min
Learn how to make this Egyptian spice mix that adds flavor and crunch to dishes.
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Topics include: Dukkah
Teaches Modern Middle Eastern Cooking
James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor.
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[00:00:00.00] [MUSIC PLAYING] [00:00:06.39] - Dukkah is a spice mix from Egypt. It's got both nuts and seeds in it. So it's both crunchy and aromatic. It's something that you very happily have in a jar on your kitchen shelf to sprinkle over anything you want to that needs a little bit of spice up and a bit of a crunch. And I'm just going to start by toasting some seeds. I've got coriander seeds here. Roughly 2 tablespoons. And some cumin seeds, about a teaspoon. [00:00:42.72] And I'm going let, mix them up a bit. And I'm going to add a mixture of black and white sesame seeds, about a tablespoon and a half. And I'm going to start toasting. While I wait for all these aromas to start overwhelming me, I'll tell you a little bit about dukkah, because it's quite magical. In Egyptian cooking, you take a bit of bread, you soak it in olive oil and you dip it in the dukkah, so the dukkah kind of clings into the bread and gives it a wonderful flavor. It's also something that you can easily sprinkle over meze. It looks great. But it gives you both crunch and spice. [00:01:27.24] And this combination of crunchy and spicy is really something useful that you can always have in the kitchen. You know how you taste something, you make a bit of rice and you go like, oh, maybe not quite right. I don't have enough flavor in there and it's not textural enough. You grab your jar of dukkah and you sprinkle that on top. And you get everything in abundance. The cumin, the coriander seed, and then hazelnut. Dukkah means to pound or to crush in Arabic. So essentially, you're taking your ingredient, you're crushing it. I like mine a bit coarse, so you get more texture. [00:02:03.22] So I'm going to just pulse it a little bit. I don't know if you can see, but I can smell, I can definitely smell my cumin and my coriander. I think it transports me to the Middle East, but it also transports me to India. It's wonderful. And once you've experienced that, that's enough. You don't need to cook it any longer. So now it's just a matter of getting everything into a food processor. So I've got some toasted hazelnuts, and some toasted pine nuts. I'm going to add my toasted seeds, coriander, cumin and sesame. And a teaspoon of dried oregano. [00:02:51.74] You could use other dried herbs, mint, sage would be quite nice, maybe just use a bit less. Some paprika. Not too much of it. It's just about a half a teaspoon for color. And then nice pinch of salt. And then just straight into your food processor. And just before I start, it's better to pulse than to leave it on, because then you've got more control of how fine it goes. And I want my dukkah to be quite coarse. [00:03:35.27] [PULSING FOOD PROCESSOR] [00:03:46.35] That's about as far as I want to take it. So if you look inside, you can just about see the hazelnuts are quite chunky, the bits of coriander seeds are still there looking nice, and everything, All that will give you texture in the mouth, so it's a more interesting experi...
About the Instructor
One of the most influential chefs working today, Yotam Ottolenghi creates dishes that layer color and flavor for maximum impact. Now the James Beard Award winner teaches you simple steps for making and mixing Middle Eastern–inspired recipes. Learn how to make generous platters—mezze and brunch spreads to homemade condiments, stunning stand-alones, and delicious vegetables—so you can entertain with ease.
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Yotam Ottolenghi
James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor.
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