Does your kitchen need spring cleaning? Try this simple and versatile recipe for Dukkah!
Move over fairy dust! Dukkah, a delicious Egyptian blend of nuts and spices is pure magic! This versatile topping combines a sweet, savory, and nutty taste all in one. Use it as a crust on on your favorite protein. Or, try it sprinkled on roasted vegetables, eggs, dips, or even popcorn! The options are endless!
Clean out your pantry!
Do you have any nuts or spices hiding in your back shelf just waiting to be eaten? Perfect! Even though Dukkah is most commonly made with hazelnuts and sesame seeds, other nut and seed varieties are also welcome. The most popular spices used are cumin and coriander seeds, which really come to life when toasted! For this recipe, I chose to use the original ingredient, hazelnuts for their amazing taste and nutritional benefits.
Filberts, another name for hazelnuts, are an excellent source of good-for-you unsaturated fats, calcium, and magnesium. Magnesium, in particular, is found mostly in leafy greens, whole grains, and of course, nuts, and many Americans are not getting enough of this magnificent mineral. The daily recommended intake for magnesium ranges from 320mg per day for women and 420mg for men. In just a one ounce serving of hazelnuts, you’ll get 46mg of magnesium!
Why fuss with getting enough? Long term research (such as NHANES, the Nutrition and Health Examination Survey) has supported the idea that magnesium can aid in muscle contraction, building strong bones, and lowering the risk for heart disease, but also has suggested that Americans are not getting enough magnesium.
Here are some other sources high in magnesium:
- leafy greens such as spinach, kale, and collard greens
- dark chocolate
- other nuts such as cashews provides 82mg in a one ounce serving
- legumes (peas, chickpeas, lentils, and beans)
This beautiful and exotic spice blend is usually served with olive oil and flatbread, but there are many other ways to use dukkah. Try it as a coating on your favorite meat, fish, or vegetable. Or, in the mood for a savory snack? Top it on popcorn or your favorite dip! This heart healthy recipe is simple and takes only 10 minutes!
- 2/3 cup hazelnuts, unsalted
- 1/3 cup sesame seeds
- 2 tablespoons pumpkin seeds (also known as pepitas)
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1/2 teaspoon black pepper, ground
- Pinch of sea salt
- In a small or medium cast iron or non-stick skillet, using no oil, heat pan to medium high.
- Add the hazelnuts to the pan and toast them, about 3-5 minutes stirring frequently to prevent burning. Empty into a bowl and set aside.
- Next, toast the seeds and spices in the pan, about 2-3 minutes. Turn off the heat and add the remaining ingredients to the bowl of hazelnuts.
- Transfer the bowl of nuts and seeds to a mini food processor or high powered blender. Pulse until coarsely ground.
Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, CO. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram, and Twitter.