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.

Prep Time: 14 minutes

Total Time: 14 minutes

Servings: 16 1 tablespoon servings

Author: Karen Sheer a zest for life

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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.