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Justine Doiron

just real good food

Dairy Free, Dips + Spreads + Toppings, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian · June 11, 2022

Pistachio Dukkah

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Finished Pistachio Dukkah

Dukkah, du’ah, do’a, or duqqa is an Egyptian and Middle Eastern condiment consisting of a mixture of seeds, nuts, and spices, toasted and ground together into one perfect mix. And after trying it once, it quickly became the condiment I reach for every time something needs a little extra punch of spice, flavor or crunch. This Pistachio Dukkah is my take on the Egyptian staple, and I only hope I can do the classic recipe justice.

The best thing I’ve heard about dukkah is that you can tell a family’s house by the smell of their own distinct recipe. I’ve learned dukkah is deeply personal, highly customizable and incredibly cultural. The beauty of it being personal is that you can riff on it, add and subtract ingredients as you wish, and still end up with a pretty great result.

Pistachio Dukkah on figs

By now, you know that I love making toppings and condiments to level up my recipes, and this is the perfect way to make almost anything better. I love the crunch and explosion of flavor that it adds to my meals.

This recipe is more like a template for the kind of dukkah that I’ve grown to love, but you can definitely taste, adjust and season to make it your own. Think of this as a guideline dukkah, but definitely not the only way you can make it.

Almonds, pistachios and seasonings on baking sheet

Table of contents

  • Let’s talk more about dukkah
  • Ingredients for this pistachio dukkah
  • How to make this pistachio dukkah
  • Recipe that I use this dukkah on
Almonds, pistachios and seasonings on baking sheet

Let’s talk more about dukkah

Dukkah is derived from the Arabic word “to pound,” because it was originally made with mortar and pestle, and the texture is never supposed to be too fine. It’s meant to be crumbly, rough, and crunchy, but the textures can also vary greatly from family to family and vendor to vendor.

Traditionally it is made with nuts, spices and seeds, but it is not limited to just that. Many people have found varieties with cheese, flour and even chickpeas incorporated.

All that to say, dukkah is something people have been customizing for centuries, so definitely try to find some different varieties if you can!

Almonds, pistachios and seasonings on baking sheet

Ingredients for this pistachio dukkah

Pistachios are of course the main ingredient here, but I’ve seen many successful recipes use a wide variety of nuts, so feel free to use what you have!

  • 1/3 cup pistachios
  • 1/4 cup raw almonds
  • 2 tablespoons fennel seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons white hulled sesame seeds
  • 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon Morton’s
  • 1/4 teaspoon ground cayenne pepper
All ingredients and spices in bowl

How to make this pistachio dukkah

I toast my ingredients in the oven for this, making it just a bit easier on myself and also skipping the step of needing to pull out my cast-iron pan.

Begin by preheating the oven to 350°F. On a baking sheet, evenly spread out the nuts, spices and seeds. Everything except the salt and cayenne should go here.
Toast the nuts, seeds and spices in the oven for about 8-10 minutes or until the sesame is golden brown and the spices are fragrant. Transfer everything to a food processor. Pulse for about 15-30 seconds or until the mix is coarsely ground, but not yet fine. You want the texture of rough sand.
Add the mix to a bowl or jar and add the salt and cayenne. Mix or shake to combine. Taste, and add more salt as needed. Store this in an air-tight container in a cool, dry place. It should keep for about a month!

Finished Pistachio Dukka

Recipe that I use this dukkah on

You have definitely seen dukkah already on the blog, even if I might not have said it out-right. Here are some of the recipes I tend to put it on!

Chimichurri Beans
There's a reason you don't mess with a classic. Chimichurri is one of my favorite condiments, but it becomes that much better when you make it into a bowl. Beans add protein and substance, giving you a super simple but flavor packed lunch or dinner.
Check out this recipe
Spring Snap Peas & Radishes with a Fried Egg
This salad recipe is simple, fresh and perfect for spring. Add an egg and some toast and you have my ideal spring salad.
Check out this recipe
Za’atar Butter Bean Salad
I can only describe this salad as an amalgamation of colors and flavors that I love, with a hit of za'atar that keeps everything together. It's a perfect summer salad. Use ripe and juicy cherry tomatoes, preferably as red as you can get them, and let the butter beans and pickled red onions bring the whole salad up another level. Parsley is there for some *greenage* but I wouldn't be mad at you if you also wanted to throw a little lettuce in the mix!
Check out this recipe
Pistachio Dukka with figs on oatmeal

And that’s it for this Pistachio Dukkah!

And if you make any of my recipes, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Pistachio Dukkah

Dukkah, du'ah, do'a, or duqqa is an Egyptian and Middle Eastern condiment that consists of ground-up spices, nuts and seeds. My favorite thing I've ever heard about this food is that you can tell a family's house by the smell of the dukkah. Every recipe I've seen for dukkah is deeply personal and highly customizable, so this is just the baseline for how I like to make this Egyptian condiment.
Print Recipe Pin Recipe
Course: condiment
Cuisine: Egyptian, Middle Eastern
Keyword: almonds, dukkah, pistachio
Servings: 8 servings

Ingredients

  • 1/3 cup pistachios
  • 1/4 cup raw almonds
  • 2 tablespoons fennel seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons white hulled sesame seeds
  • 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton's
  • 1/4 teaspoon ground cayenne pepper

Instructions

  • Preheat the oven to 350°F.
  • On a baking sheet, evenly spread out the nuts, spices and seeds. Everything except the salt and cayenne should go here.
  • Toast the nuts, seeds and spices in the oven for about 8-10 minutes or until the sesame is golden brown and the spices are fragrant.
  • Transfer everything to a food processor. Pulse for about 15-30 seconds or until the mix is coarsely ground, but not yet fine. You want the texture of rough sand.
  • Add the mix to a bowl or jar and add the salt and cayenne. Mix or shake to combine. Taste, and add more salt as needed.
  • Store this in an air-tight container in a cool, dry place. It should keep for about a month!

Posted In: Dairy Free, Dips + Spreads + Toppings, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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