Karen's Lemony Dukkah Seasoning

5 from 1 vote

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 Time14

Total Time14

Course: Asian condiment, seasoning

Cuisine: Egyptian, Middle eastern

Keyword: Dukkah, Lemon Dukkah, Lemony Dukkah Recipe

Servings: 1 tablespoon servings

Author: Karen Sheer a zest for life

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.

Nutrition