Egyptian dukkah is a wonderful blend of nuts and spices. The more you eat it the more addictive it becomes. Serve with toasted crusty bread and olive oil. Dip bread into olive oil, then into the dukkah and enjoy this unique and addictive mix.
You could use walnuts instead of hazelnuts, if liked. Try using dukkah as a crust on top of baked chicken, lamb or fish. You can sprinkle it on almost anything you like - try it over houmous, Greek yoghurt or baked feta for a boost in flavour and texture.
I used pistachios instead of sesame seeds, half the amount of hazelnuts and roasted them both. My spice blend contained cumin seeds, fennel seeds, coriander seeds, caraway seeds, black peppercorns, crushed red pepper, and smoked sea salt. I love to dip pitta into houmous and then the dukkah! - 03 Jun 2014
I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) and my guests gobbled it up! Very unique flavor, but not too bizarre for picky eaters. Whole coriander and cumin seed are easy to find and cheap at Indian markets. Will definitely make again!!! - 01 Mar 2006 (Review from Allrecipes US | Canada)
A favorite with my family :-) Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste. Also, try Avocado oil to dip in to - a lovely alternative to EV Olive oil and is also a mono-unsaturated oil with no trans-fats (yes, really none!) I know it is expensive but it is worth it and you only have a small amount at a time. - 29 Dec 2006 (Review from Allrecipes US | Canada)