Dukkah is a traditional Egyptian spice blend, made from a combination of toasted nuts, seeds and spices. It can be used for truly anything, from creating a crispy coating on fish, to acting as magic seasoning dust on almost any dish.
- 110g hazelnuts
- 80g Sesame Seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 teaspoons freshly ground black pepper
- 1 teaspoon Malden sea salt
- Preheat oven to 180°C.
- Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
- Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
- Place the toasted hazelnuts in the bowl of a food processor and process until roughly chopped.
- Transfer them to a large bowl.
- Heat a medium frying pan over medium heat. Add the sesame seeds and toast them, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle or a blender with a milling attachment on it. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
- Serve Dukkah with some extra virgin olive oil and crusty bread.
Oven, Food processor, Baking tray, Blender
Fresh herbs are a great addition – you could try coriander or parsley.