Dukkah

Dukkah (or Duqqa) is an Egyptian and Middle Eastern blend of nuts, seeds and spices that is traditionally used as a dip with olive oil and bread. The nuts and spices of choice are toasted and then either pounded in a pestle and mortar or blended to a coarse mix in a blender.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Condiment, Snack

Cuisine: Egyptian, Middle East

Keyword: chilli flakes, coriander, Cumin, hazelnut, nuts, seeds, sesame

Servings:

Calories: 57kcal

Equipment

1 Pestle and Mortar or Blender

Ingredients

100 g skinless hazelnuts see alternatives
½ tsp black peppercorns
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
75 g sesame seeds
1 tsp chilli flakes
1 tsp sea salt

US Customary - Metric

Instructions

Firstly, place the hazelnuts in a dry hot frying pan and toast for 5 minutes – shaking the pan regularly.
Allow to cool slightly and tip into either your mortar, spice grinder or blender.
Next, add the black pepper corns, coriander, cumin, fennel and sesame seeds to the same frying pan the toast for 2-3 minutes until they become fragrant
Allow the spices mix to cool slightly and then add to the hazelnuts along with the chilli flakes and the salt.
Pound or blend until you have a coarse mix. The dukkah is ready to use.
Serve alongside extra virgin olive oil and fresh bread. Dip the bread in the oil then in the dukkah so it sticks. It's also great sprinkled on top of salads and my spiced roasted butternut squash soup.

Notes

You can use a variety of nuts in dukkah. Almonds, walnuts, pistachios would also work well.
The dukkah will keep in a sealed jar in a dark cupboard for a few weeks.