Saudi Dukkah Masala Recipe

Saudi dukkah (also spelled "duqqa") is a versatile Middle Eastern spice blend that combines nuts, seeds, and spices. While traditional Egyptian dukkah typically contains hazelnuts, the Saudi variation often incorporates additional spices and different nuts. Here's how to make a delicious Saudi-style dukkah masala:

 

Ingredients

• 1/2 cup almonds
• 1/4 cup sesame seeds
• 3 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon dried mint
• 2 teaspoons dried thyme or za'atar
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• Optional: 2 tablespoons sunflower seeds or pumpkin seeds

Instructions

1. Toast the nuts: In a dry skillet over medium heat, toast the almonds until fragrant and lightly golden, about 3-4 minutes. Transfer to a plate to cool.
2. Toast the seeds: In the same skillet, toast the sesame seeds until golden, about 2 minutes. Add to the plate with almonds.
3. Toast the spices: Toast the coriander seeds, cumin seeds, black peppercorns, and fennel seeds until fragrant, about 1-2 minutes. Remove from heat and let cool.
4. Combine and grind: Place the cooled nuts and all toasted spices in a food processor. Add the dried mint, thyme/za'atar, salt, cardamom, and cinnamon.
5. Pulse to desired consistency: Pulse the mixture until coarsely ground. Be careful not to over-process as it can turn into a paste. The texture should be somewhere between coarse sand and small gravel.

Serving Suggestions

• Dip bread into olive oil, then into the dukkah
• Sprinkle over hummus or yogurt dips
• Use as a crust for fish or chicken
• Sprinkle over roasted vegetables
• Mix into salads for added crunch and flavor
• Blend with olive oil to create a paste for spreading on flatbreads

Your Saudi dukkah masala will keep in an airtight container for up to 1 month at room temperature or 3 months in the refrigerator.

Would you like any variations on this recipe or specific serving ideas for your dukkah?