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.
Servings: 1 Jar
Calories: 2084kcal
Equipment
- 1 Pestle and Mortar or Blender
Ingredients
- 100 g skinless hazelnuts see alternatives
- 75 g sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tsp black peppercorns
- 1 tsp sea salt
- 120 ml extra virgin olive oil
- Salt and pepper
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 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.
- If you wish to add fresh herbs, finely chop the chosen herb (ie. Mint) and combine with a couple of spoonful’s of the dukkah and serve alongside extra virgin olive oil and fresh bread.
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.
Nutrition
Calories: 2084kcal | Carbohydrates: 44g | Protein: 31g | Fat: 211g | Saturated Fat: 25g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 142g | Sodium: 2350mg | Potassium: 1296mg | Fiber: 24g | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 9mg | Calcium: 984mg | Iron: 22mg