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Dukkah Labneh Toast

Have you tried Dukkah yet?...

Dukkah is an Egyptian nut, seed and spice blend that will livens up anything you eat. We always have a jar in the fridge, and we use it to boost anything from salads to hummus, simple bread and olive oil appetizers and ofcourse cheese.

 
 

One of our favorite combos is the simple toasted bread smeared with a generous layer of homemade labneh, drizzled with good quality extra virgin olive oil and dukkah. It's probably one of the best bites you can have.


Dukkah is made with basic ingredients, including nuts, sesame seeds, coriander and cumin. Typical recipes call for peanuts but you can spice things up and use a nut and seed mix that may be more to your liking. That's also one of the fun parts in making Dukkah, it's super easy and quick to make, and the recipe is flexible using alot of ingredients you probably already have in your pantry. It’s my new favorite seasoning, and lends an irresistible nutty, subtle spiced flavor to everything it touches.


This is our version of Dukkah... So Let's do this...

 

Ingredients:


Nuts and seeds:

  • 1/2 Cup Hazelnuts

  • 1/2 Cup Peanuts

  • 3 Tbsp Sesame seeds (roasted)

  • 1 Tbsp Black sesame seeds (roasted)

  • 1 Tbsp Sunflower seeds (Unsalted and roasted)

  • 1 Tbsp Pumpkin seeds (Unsalted and roasted)

Seasoning:

  • 1 Tbsp Cumin seeds

  • 1 Tbsp Fennel seeds

  • 3 Tbsp Coriander seeds

  • 1/2 Tsp Dried mint

  • 1/4 Tsp Sugar

  • 1 Tsp Kosher salt

  • 1 Tsp Dried chili flakes

Note:

I have seen some recipes online that suggest using grounded spices rather than seeds. I personally find that the texture tends to be too powdery using store bought ground spices and the flavors and aromas are not as potent.

 

Step 1

Toast the Seeds and Nuts

  • Into a cold pan, add the Cumin, fennel and coriander seeds. Turn heat on to medium low and slowly toast the seeds (being careful not to burn them), until you can smell the aromas released from the seeds (3-4 min).

  • Remove from heat and transfer to a container

  • Into the same pan, add the Nuts and toast over medium heat ( being careful not to let the nuts burn), then remove from heat and into the container with the seeds

Step 2

Blending

  • Into a food processor, add the toasted Nuts and seeds.

  • Add the Sesame seeds, Sunflower and Pumpkin seeds.

  • Then... add the Dried mint, sugar, salt and chili flakes.

  • Cover with the lid and pulse ingredients into a coarse mixture. We are looking for a coarse nutty mixture, not a powdery spice mix.

  • Taste for seasoning then transfer Dukkah mix into a sealed jar.

Use immediately or keep refrigerated upto two weeks.


Step 3

Labneh toast

  • Cut bread into 1/2 inch thick slices. I prefer using an Italian bread with a nutty crust such as 'Pane Pugliese'

  • Brush bread with extra virgin olive oil, season with a pinch of salt and toast in a pre heated 400 F oven for 10-15 minutes, until bread become sightly golden in color.

  • Remove bread from oven and place on a wire rack to properly cool down.

  • Smear bread with homemade Labneh (recipe available in following link: Labneh link)

  • Dust toast with Dukkah and your good togo.

Bon Appétit

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