Fixing oily dukkah

Fixing oily dukkah - Woman in Yellow Shirt Holding Black and White Painting

We just made some dukkah by blitzing a mixture of baked nuts/seeds: almonds, pistachio, fennel, coriander, sesame, caraway, cumin (and raw chia at the very end).

It smelled and tasted amazing, but it seemed very wet; not dry and powdery like dukkah at all. We thought we could fix that by spreading it on a tray and baking gently (70degC) to remove the moisture. However, after 20 minutes, it seems no drier, so we're thinking its oily (like a nut butter).

Any advice on how to have avoided this is in the first place? Any way to correct this now, after having made it?

oilnutsdehydratingseedsnut-butters


Best Answer

I don't have any ideas on truly fixing this batch, but I think I know what the problem is.

I think you over-processed it and blitzed it into a paste. It should be a little more coarsely ground, probably only about 30s in the blender or food processor, otherwise everything releases too much oil.

In order to achieve this consistency quickly, pre-crush or grind any herbs and spices you will be using and coarsely chop (and probably toast) the seeds and nuts. Pulse it together briefly in your grinding implement of choice, watching the texture carefully, and stop as soon as any of it starts getting too fine.

For your current batch, you could either simply use it as it is or turn it into something else. I expect it could be a good base for a new take on mouhoumara or even pesto, or you could possibly add finely ground bread crumbs to take up some of the oil or add some ground olives to make a tapenade. I imagine it would go well as part of a stuffing mix for tomatoes or bell peppers, or mixed with olive oil and lemon to form a topping for a salad. :-)



Pictures about "Fixing oily dukkah"

Fixing oily dukkah - A Woman Fixing Her Face Mask on Chin
Fixing oily dukkah - Man in Blue Crew Neck T-shirt Holding Black and White Electric Guitar
Fixing oily dukkah - Boy Fixing an Electronic Device


Do you keep dukkah in the fridge?

For breakfast it adds a new dimension to honey on crumpets, for lunch it jazzes up sardines on toast and for dinner it lends a crunchy topping to a pretty pink beetroot soup. I prefer to make a largish batch of dukkah and then keep half in an airtight jar in the fridge and the rest in a plastic bag in the freezer.

Is dukkah the same as Zaatar?

Za'atar is a mix of crushed herbs like oregano, thyme and toasted sesame seeds with added sumac or marjoram. This is so delicious over hummus, beans, eggs or vegetables. Dukkah is more of a crunchy blend of nuts and spices.

What do you do with dukkah?

Uses for Dukkah
  • Serve it with crusty bread and good olive oil, as shown here. ...
  • Sprinkle it over roasted vegetables or raw sliced vegetables.
  • Top your hummus with dukkah for some crunch.
  • Skip the croutons, and finish simple green salads with dukkah instead (here's my go-to vinaigrette recipe).


    • What does dukkah taste like?

    Dukkah has a warm, toasty, nutty flavor that's brightened by fresh, citrusy coriander and cumin. It's a little salty and somewhat spicy, due to the black pepper. The flavor of dukkah can vary depending on the types of nuts and spices in your blend, but dukkah should always have a crunchy, crumbly texture.


    How To Refresh Oily Greasy Hair | Milabu



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Karolina Grabowska, Polina Tankilevitch, Kyle Loftus, Vanessa Loring

    Related Questions