Best 3 Pumpkin Seed Dukkah Recipes
Dukkah is an Egyptian condiment made from a mixture of toasted nuts, seeds, and spices. This versatile blend can be used as a dip, marinade, or topping for a variety of dishes, adding a crunchy texture and nutty flavor.
Pumpkin seed dukkah is a delicious twist on the classic recipe, using pumpkin seeds as the base instead of nuts. This recipe combines pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, fennel seeds, salt, and pepper to create a flavorful and aromatic blend. The dukkah can be stored in an airtight container at room temperature for up to 2 weeks, making it a convenient addition to your pantry.
In addition to the pumpkin seed dukkah recipe, the article also includes instructions for making two delicious dishes using the dukkah: dukkah-crusted chicken and dukkah-roasted vegetables.
The dukkah-crusted chicken recipe coats chicken breasts in a mixture of dukkah, breadcrumbs, and Parmesan cheese, then bakes them until golden brown and crispy.
The dukkah-roasted vegetables recipe tosses vegetables such as broccoli, carrots, and zucchini in a mixture of olive oil, dukkah, salt, and pepper, then roasts them until tender and slightly caramelized.
Both dishes are easy to make and packed with flavor, making them perfect for a quick and healthy meal.
TOASTED PUMPKIN SEED DUKKAH
Salty, slightly smoky, toasted pumpkin seed dukkah. A vegan, grain-free, keto, crunchy topping for salads, soups, roasted vegetables, pastas and more.
Provided by Sher
Time 10m
Number Of Ingredients 7
Steps:
- Heat a small sauté pan over medium heat. Add in the pumpkin, sunflower and fennel seeds and toast until golden brown (about 2 minutes).
- In a food process, combine the toasted seeds with the smoked paprika, garlic powder, salt and pepper. Pulse until coarsely chopped, and you have a combination of large and small seeds.
- Serve or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts : ServingSize 1 cup
PUMPKIN SEED DUKKAH
Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium-high heat and add the pumpkin seeds. Toast, shaking the pan or stirring the seeds, until they pop. Remove from the skillet and allow to cool completely in a bowl. Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted. Allow all of the seeds to cool completely. Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds. When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds. Add the nigella seeds, chili powder and salt and mix together. Transfer to a jar and keep for up to a month in the freezer.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Provided by nigel slater
Categories HarperCollins Side Vegetable Seed Spice Vegetarian Pomegranate Winter Quick & Easy Peanut Free Dairy Free Wheat/Gluten-Free Vegan
Yield 4 servings as a side dish, 2 as a main course
Number Of Ingredients 12
Steps:
- Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
- In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
- Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
- When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.
Tips:
- For a more intense flavor, toast the pumpkin seeds and spices before grinding them.
- Add a pinch of salt and pepper to taste.
- Feel free to experiment with different nuts and seeds.
- If you don't have a food processor, you can grind the ingredients in a mortar and pestle.
- Store the dukkah in an airtight container in a cool, dry place.
- Dukkah will keep for up to 2 weeks.
Conclusion:
Pumpkin seed dukkah is a versatile condiment that can be used as a dip, a rub, or a topping. It's a great way to add flavor and texture to your favorite dishes. So next time you're looking for a new way to spice up your food, give pumpkin seed dukkah a try.
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