I’m adding a burst of natural zesty lemon flavor to traditional Egyptian Dukkah Seasoning. A bright multi-purpose blend – wonderful on salmon.
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.
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.
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
Enjoy the splendor and flavor of Dukkah Seasoning!
Karen
The spice grinder I use and love:
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.
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.
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.
Nutrition
Calories: 27kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 1mgPotassium: 40mgFiber: 1gSugar: 0.2gVitamin A: 5IUVitamin C: 0.4mgCalcium: 13mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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very nice seasoning from Egyptian cuisine. Can we use it on French fries?
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.