Dukkah

Name: Dukkah
Cook time: 40 min
Total time: 40 min
Yield: Makes 2 Cup
Cuisine: Middle Eastern
Ingredients: 2/3 cup (110g) blanched almonds; 2/3 cup (110g) hazelnuts (filberts); 1/2 cup (75g) sesame seeds; 1/4 cup (20g) coriander seeds; 2 tablespoon cumin seeds; 2 teaspoon freshly ground black pepper; 2 teaspoon flaked sea salt

Dukkah is an Egyptian dry mix made with nuts, seeds and spices. It's often served as a dip with olive oil but is delicious as a spice rub for dukkah-crusted lamb cutlets, dukkah-crusted salmon, or as a seasoning for eggs like in this delicious breakfast bowl.

Oct 31, 2018 11:00pm

40 mins cooking
Makes 2 Cup

Ingredients

2/3 cup (110g) blanched almonds
2/3 cup (110g) hazelnuts (filberts)
1/2 cup (75g) sesame seeds
1/4 cup (20g) coriander seeds
2 tablespoon cumin seeds
2 teaspoon freshly ground black pepper
2 teaspoon flaked sea salt

Method

1
Preheat oven to 180°C/350°F.
2
Spread nuts on an oven tray; roast for 10 minutes or until almonds are golden and hazelnut skins have split. Place hazelnuts onto a clean tea towel; rub nuts to remove as much of the skin as possible; cool.
3
Meanwhile, place sesame seeds in a medium dry frying pan over low heat; cook, stirring continuously, until golden. Transfer immediately to a large heatproof bowl; cool.
4
Process nuts until chopped finely; add to sesame seeds in bowl.
5
Combine and cumin seeds in same dry frying pan; cook over low heat, stirring occasionally, until fragrant. Cool, then grind using a mortar and pestle or spice grinder. Add seeds to nut mixture with pepper and salt; mix well.

Notes

Dukkah can also be eaten for breakfast with soft-boiled eggs or used as a seasoning sprinkled over salads, roast and steamed vegetables, barbecued meats and seafood, and soups. Dukkah will keep in an airtight container for up to one month.