Festive Dukkah Recipe for Dipping and Gifting Over Christmas-New Year
Our festive dukkah recipe gives a seasonal twist to the Middle Eastern spice and nut blend with Christmas spices, premium nuts such as cashews, macadamias and walnuts, poppy seeds, and the non-traditional addition of dried fruit such as cranberries and currants. This Christmas dukkah can be used for dipping, sprinkling, crusting and stuffing and makes a fantastic festive edible gift over the Christmas-New Year period.
Servings: 4 servings
Calories: 396kcal
Equipment
- 10 Inch Hybrid Nonstick Frying Pan
Ingredients
- 50 g walnuts
- 50 g cashew nuts
- 25 g macadamias
- 25 g walnuts
- 25 g almonds
- 25 g hazelnuts
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp allspice
- ½ tsp ground cloves
- 50 g dried cranberries
- 50 g currants
- 1 tsp poppy seeds
- ¼ tsp quality salt optional
Instructions
- In a small dry pan over medium-high heat, toast the whole nuts in batches by type of nut, for 2-3 minutes, or until they colour. Occasionally shake the pan, watching the nuts closely so that they don’t burn. As soon as they start to colour a little, immediately transfer the nuts to a cold ceramic dish to cool.
- Using a mortar and pestle, grind the nuts so that some are coarsely ground, others finely ground, some of medium grind, and others in pieces so that you recognise the nuts, to give the dukkah texture and colour. Transfer the nuts to a bowl.
- To the same bowl, add the ground spices, dried fruit, poppy seeds, and optional salt, and stir thoroughly to combine.
- To taste, pour a little extra virgin olive oil into a dish, add a teaspoon of dukkah, dip some bread in to soak up the oil and scoop up the dukkah, and taste to make sure it’s to your liking, and adjust the spices and seasoning to suit your palate if needed
- Use a spice funnel to transfer the dukkah to airtight glass jars, and decorate with Christmas ribbons and wrapping if gifting. If not, store in a cool dark cupboard or in your fridge, and serve with extra virgin olive oil and bread or sprinkle over baked Camembert.
Notes
Depending on the pan-size you may have to toast the whole nuts in 2-3 batches.
When toasting the nuts, make sure to continually shake the pan so they’re evenly coloured and don’t take your eyes off them as they can burn quickly.
We recommend using a mortar and pestle, but if using a spice grinder or coffee grinder, aim for different grinds to give the dukkah texture.
If using a mini food processor, do take care not to over-grind, as you’ll end up with a nutty paste.
When toasting the nuts, make sure to continually shake the pan so they’re evenly coloured and don’t take your eyes off them as they can burn quickly.
We recommend using a mortar and pestle, but if using a spice grinder or coffee grinder, aim for different grinds to give the dukkah texture.
If using a mini food processor, do take care not to over-grind, as you’ll end up with a nutty paste.
Nutrition
Calories: 396kcal | Carbohydrates: 31g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Sodium: 157mg | Potassium: 394mg | Fiber: 5g | Sugar: 19g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg