Dukkah is an Egyptian spice and nut blend that tastes fantastic on or in so many dishes. Recipes for dukkah vary from cook to cook, but almost always contains dried spices such as coriander, cumin, and fennel, and some quantity of nuts and/or seeds. Try dukkah as a topping for hummus, soups or roasted vegetables, a seasoning for eggs or a crust for meat or fish (instead of bread crumbs). In this recipe we use it as a seasoning for popcorn, which really lets the flavors of the spices and nuts shine.
Shelled pistachio nuts
36 item(s), about 2 tbsp
Plain air popped popcorn (prepared without oil)
20 cup(s), about 5.4 oz
Olive oil cooking spray
- Preheat oven to 325ºF. Spread nuts on a baking sheet; bake 3 minutes. Add coriander, cumin and fennel to baking sheet; bake until nuts and spices are fragrant and lightly toasted, 5 minutes more. Remove nut mixture from oven; transfer to a plate and let cool completely.
- Place nut mixture in bowl of a food processor; pulse until nuts finely chopped and seed coarsely chopped (do not let mixture become a paste – a spice grinder or a mortar and pestle can also be used to crush the nuts and seeds).
- Place popcorn in a very large mixing bowl; lightly coat with cooking spray. Add dukkah and salt; gently toss. Lightly coat with cooking spray again and toss once more; adjust salt to taste. Transfer popcorn to a serving bowl; sprinkle any dukkah from mixing bowl over top and toss once more.
- Serving size: 2 ½ c
If you make extra dukkah, you can store it in an airtight glass jar or container at cool room temperature, for up to 3 weeks.