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Karen's Lemony Dukkah Seasoning

Karen’s Lemony Dukkah Seasoning

I’m adding a burst of natural zesty lemon flavor to traditional Egyptian Dukkah Seasoning. A bright multi-purpose blend – wonderful on salmon.

Karen's Lemony Dukkah Seasoning - best made fresh! Can use your favorite Dukkah too (see the recipe! - you'll love it!)
Karen’s Lemony Dukkah Seasoning – best made fresh! Can use your favorite Dukkah too (see the recipe! – you’ll love it!)
What is Dukkah? (pronounced doo-kah)
An Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip (adding olive oil) with bread or fresh vegetables for an hors d’œuvre. Dukkah seasoning lends tons of Middle Eastern savory flavors.

I’m totally loving how lemon adds a zesty, pungent kick to the seasoning.

Karen's Lemony Dukkah Seasoning
Karen’s Lemony Dukkah Seasoning in the making 
The Key to its lovely lemony flavor is freshly dried lemon peel, add such a nice zesty flair!

Store bought dried lemon peel does not have the vibrance compared to making it fresh. It does loose its potency over time.

To dry lemon peels - dehydrate at 200 degrees
To dry lemon peels – dehydrate at 200 degrees
The finished dried lemon peel, ready to grind
The finished dried lemon peel, ready to grind  
Add some Dukkah Seasoning on top of each piece of Salmon
Add some Dukkah Seasoning (mixed with a little olive oil) on top of each piece of Salmon then roast at 375 degrees 
Be Creative with Dukkah:
  • Add other nuts to the hazelnuts – yes you can use what you like
  • Makes a terrific dip or topper! Add a fruity olive oil – have pita bread?
  • Serve on crostini – slather with you favorite soft cheese; add olive oil to Dukkah and add to the top
  • Zest up any egg dish – sprinkle on Shakshouka, fried eggs, or a topping for deviled eggs 
  • Toss some on freshly roasted vegetables for a wonderful side dish 
  • Create a spice crust on fish
  • It’s fun to make! The spices toasting smells amazing 
  • Stir into yogurt for a quick cold sauce, drizzle in olive oil 
  • Mix with panko or bread crumbs for a nutty taste
Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas
Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas (see recipe)

Enjoy the splendor and flavor of Dukkah Seasoning!
Karen

The spice grinder I use and love: 


Karen's Lemony Dukkah Seasoning

Karen's Lemony Dukkah Seasoning

I'm adding a burst of natural zesty lemon flavor to traditional Egyptian Dukkah Seasoning. A bright multi-purpose blend - wonderful on salmon.
Prep Time: 14 minutes
Total Time: 14 minutes
Servings: 16 1 tablespoon servings
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Ingredients

  • 1/2 cup hazelnuts skinned (blanched)
  • 1 teaspoon dried lemon rind*
  • 4 tablespoons raw sesame seeds will toast
  • 2 teaspoons coriander seeds
  • 2 1/2 teaspoons cumin seeds
  • 2 1/2 teaspoons fennel seeds
  • 1/2 teaspoon Kashmiri chili powder (can use hot paprika)

Instructions

  • Dehydrate (dry) the lemon peel. (see instructions below.)
    Gently toast hazelnuts in a 300 degree oven for 10 minutes. Cool.
    Add sesame seeds, coriander seeds, cumin seeds and fennel seeds to a small 8 inch skillet. Set heat to medium-low and cook, stirring until the sesame seeds have just turned golden, about 3 minutes; take off heat.
  • Using a spice grinder (or small food processor) add half of the hazelnuts and pulse until chopped, but not fine with some texture. Add to a bowl. Repeat with last half of hazelnuts.
  • Add the 4 toasted seasonings and the dried lemon peel to the spice grinder, and pulse until finely chopped. Add to the hazelnuts.
  • Add the chili powder to the bowl and stir well.
    I do not add salt to the mix, rather adding a pinch salt when using.

Notes

*How to dry (dehydrate) lemon peel:
 Take the yellow peel off the lemon with a sharp peeler. Turn bright side down and remove all the white pith with a sharp knife. Chop the lemon rind evenly into very thin strips. Add to a parchment lined baking sheet and cook at a very low 200 degrees for 1 hour to 1  1/2 hours. The rind will be crisp, not colored, and not flexible. Cool and grind in a spice grinder. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Asian condiment, seasoning
CUISINE: Egyptian, Middle eastern
KEYWORDS: Dukkah, Lemon Dukkah, Lemony Dukkah Recipe
Nutrition Facts
Karen's Lemony Dukkah Seasoning
Amount per Serving
Calories
27
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Sodium
 
1
mg
0
%
Potassium
 
40
mg
1
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
5
IU
0
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
13
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Karen's Lemony Dukkah Seasoning

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

  1. Reply

    5 stars
    very nice seasoning from Egyptian cuisine. Can we use it on French fries?

    1. Reply

      Thank you… and the answer is yes!
      For Lemony Dukkah Seasoned French fries – After cooking the fries, immediately toss with Dukkah. Add a dusting of salt (since my recipe is salt free.)
      If air frying or oven frying – coat the potatoes with oil, then add a coating of Dukkah (with a pinch of sea salt) and cook.

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