About this recipe: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.
75g (3 oz) hazelnuts
75g (3 oz) sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon coarse sea salt
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Method Prep:20min › Cook:5min › Ready in:25min
Preheat the oven to 180 C / Gas 4. Place the hazelnuts on a baking tray, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a clean dry cloth. Fold the cloth over them to cover, and rub vigorously to remove the skins. Set aside to cool.
In a dry frying pan over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same frying pan, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.
Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
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