Dukkah is an Egyptian spice mixture and condiment, usually consisting of a nut (typically hazelnuts), herbs and spices.

Similar to curry, the spice combinations and variations are literally endless. Some like it with pistachios, almonds or hazelnuts. Some like to include different types of seeds or spices or herbs. The ratios of said seeds, herbs and nuts are also endless.

This means there is no “right way” or “only way,” and it also means you’re allowed to throw on your creativity clothes and wizard hat of magic and make dukkah any way you want!

The deliciously nutty and herbaceous properties of dukkah make the spice mixture amazing on everything…eggs, avocado toast, goat cheese, chicken, roasted veggies.

I plan to fold part of my little mixture into butter (Kerrygold, of course) and serve over roasted Japanese sweet potatoes.

I also plan to savor every single smell and morsel this evening and beyond.

Dukkah Spice Blend

2 Tbs. pistachios, shelled
1 Tbs. white sesame seeds
2 tsp. rainbow peppercorns
2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
2 Tbs. dried tarragon leaves
1 tsp. sea salt

Using a mortar and pestle or spice grinder, grind the pistachios and set aside.

Add the sesame seeds to a small skillet, set over medium heat. Move the pan continuously, toasting until lightly golden brown. Transfer to the spice grinder and repeat the toasting process with the peppercorns, coriander seeds, cumin seeds, and fennel seeds. Allow the spices to cool. Add the dried tarragon leaves to the grinder and process in pulses until you reach the consistency of a semi-fine powder. Stir in the sea salt.
Store in a tightly sealed jar for up to three months.

The aromatic quality of the toasted spices is intoxicating. Once ground with the nuts and fresh herbs, the possibilities are endless.