My love for dukkah
Meet dukkah oil— your new favorite condiment! I first had it at one of my favorite restaurants in Portland — Tusk! I immediately knew I needed to try and recreate it at home, with my own special touches.
This recipe was also inspired by my favorite pizza joint in Portland — Ken’s Artisan Pizza. They have a pizza called ‘Handmade’, which is basically a margherita pizza smothered in a garlic, fennel and chili oil — serious pizza game changer!
So I combined the two and created a garlicky, nutty, spicy oil that I drizzle on roasted veggies, avocado toast, eggs, roasted chicken, lamb meatballs, plain whole milk yogurt, and even just eat by the spoonful…
Avo toast, dukkah oil, lemon juice. YES.
Roasted winter squash on top of a lemony yogurt sauce drizzled with dukkah oil. YUM. (scroll down for this BONUS RECIPE!)
What is dukkah?
Dukkah is an Egyptian condiment that’s a mixture of nuts, herbs and spices. It’s typically found as a dry spice mixture, but I like roast the nuts and spices in oil to make it extra delicious.
Can I substitute different nuts and spices?
You can use any nut, seed, spice or herb you want to here. Don’t have coriander seed? Skip it and just add more fennel or cumin. You could even just do fennel, chili flakes and garlic.
What can I use it for?
It can literally be drizzled on anything, but here are some ideas:
- Roasted vegetables
- Avocado toast
- Fried eggs
- Roasted chicken
- Plain whole milk yogurt (actually really good!)
- Drizzled over a salad for some crunch and flavor
- Used as a dip for sourdough or pita bread
Servings 1 cup
Cook Time 2 minutes Ingredients
- ½ cup olive oil
- 3 tbsp chopped hazelnuts (or sub chopped almonds)
- 1 tsp raw sesame seeds (optional)
- 1 tsp whole cumin seeds*
- 1 tsp whole fennel seeds*
- 1 tsp whole coriander seeds*
- ½ tsp red pepper flakes (optional)
- 2 cloves garlic, roughly chopped
- ½ tsp salt
- *Mix it up and use any combination of whole spices (1 tablespoon total). You could use 2 tsp fennel and 1 tsp cumin and skip the coriander all together. Or you could try using thyme or oregano for a more herby flavor. Up to you!
Instructions
- In a small skillet or saucepan, heat the olive oil over medium heat. Add the hazelnuts and let them toast until just starting to turn a light golden color, about 1 to 2 minutes depending on how small you chopped them and how hot your oil is.
- Remove from heat and stir in the seeds, spices and garlic.
- Transfer to a small jar or bowl and stir in the salt. Let cool, then cover and store on your countertop. It will get more flavorful as it sits!
- Make sure to give it a good stir before using (the salt sinks to the bottom). Drizzle it over roasted veggies, chicken, avocado toast, yogurt…options are endless!
Tips and Tricks for Perfect Hazelnut Dukkah Oil
- Once the hazelnuts start to sizzle, they will toast quickly and start to turn light golden brown. Once this happens, turn off the heat and throw everything else in there. Everything will continue to toast in the hot oil.
- Measure everything out before you start and have it ready to go. Otherwise, you might burn the nuts or spices while you’re measuring.
- Keep this on your counter, not the fridge. It keeps for a long time, though I doubt it will last…
BONUS RECIPE!! — Roasted Squash with Lemony Yogurt Sauce
Servings 0 Cook Time 25 minutes Ingredients
- 2 winter squash (acorn, delicata or futsu), halved, seeds removed and sliced into 1” thick wedges or slices
- 2 tbsp olive oil
- ½ tsp salt
- ½ cup chopped herbs (optional)
For the yogurt sauce:
- 1 cup whole milk greek yogurt
- 2 tbsp lemon juice
- 1 clove garlic, grated or crushed (optional)
- ½ tsp salt
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425F. Line a baking sheet with parchment paper.
- Add the squash to the baking sheet and drizzle with oil and sprinkle with salt. Use your clean hands to toss everything to coat. Roast for 20-25 minutes, or until the squash is caramelized on the bottom. Remove and let cool slightly (also delicious at room temp).
- For the yogurt sauce, in a bowl, stir together the yogurt, lemon juice, garlic (if using) and salt.
- Smear the sauce onto your plate and top with squash, dukkah oil, herbs (if using), a squeeze of lemon and sprinkle of salt.
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