Dukkah is an Egyptian condiment made from a combination of nuts, herbs and spices.
It can be enjoyed sprinkled over roast vegetables or meat, in salads, with dip and bread, or on eggs.
I have been making this recipe for a number of years and it is time to share it!
Ingredients:
1 1/2 cups Hazelnuts
100g sesame seeds
2 tablespoons Coriander seeds
2 tablespoons Cumin seeds
1 1/2 teaspoons Fennel seeds
2 teaspoons black peppercorns, ground
1 teaspoon flaked sea salt
Method:
- Heat a heavy-based pan and add the hazelnuts. Toast until lightly browned. Stir them regularly and be careful not to burn them.
- Remove from heat and allow to cool, then remove and discard of as much of the skin as possible.
- Repeat the process with the sesame seeds; toasting until they are golden. Put them aside in a SEPARATE bowl and allow to cool completely.
- Add the coriander seeds, cumin seeds, fennel seeds and pepper to the pan and toast until fragrant, stirring regularly. Put them aside in a separate bowl and allow to cool.
- Using either a mortar and pestle or a food processor, pound or pulse the hazelnuts until crushed. Be careful not to grind too fine! Chunks are good but the biggest you would want is the size of 1/3 hazelnut.
- Set aside the crushed hazelnuts in a bowl, and repeat the process with the spice mix. Add the crushed spice mix to the hazelnuts.
- The sesame seeds can be added whole, then stir through the salt.
- Give the dukkah a good mix to combine, and it is ready to eat!
Don’t pay attention to the quantity of ingredients in these images – I was making a bulk batch.
By Nadia McLeod
