Suzannah’s Dukkah Recipe
Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh Egyptian bread first into olive oil and then into the nut mixture but it also serves as a versatile seasoning in cooking.
Ingredients for dukkah:
110g ground hazelnuts* (or you could roast & grind your own)
80g sesame seeds
2 tbs coriander seeds
2 tbs cumin seeds
2 tsp freshly ground black pepper
2 tsp fried garlic (found in the Asian section of the supermarket in a jar)
1 tsp sea salt flakes (really worth paying extra to get the proper stuff)
* Almonds could be used in place of hazelnuts for dukkah.
Assuming you have bought ground hazelnuts, measure these and put in a bowl to one side (otherwise roast nuts, remove as much skin as you can and then chop coarsely in a food processor).
Dry heat a small frying pan over medium heat, add the sesame seeds and cook for 1 couple of minutes until golden. Add these to the hazelnuts.
Place coriander and cumin seeds in a small frying pan over medium heat and cook for a 1-2 minutes until they become fragrant and seeds begin to pop. Place these in a mortar and pestle and pound until finely crushed (you could use a coffee or spice grinder in place of a mortar and pestle). Add these to the hazelnut mixture along with the sea salt flakes, garlic and ground pepper and mix well.
Store Dukkah in airtight glass jars ready for use.
How to use dukkah?
You often see dukkah in restaurants served along with olive oil and bread for dipping. I like to sprinkle it over my cauliflower cheese, poached eggs, cheese on toast. Really anywhere you would traditionally use salt and pepper to add a real zing to your meal. Dukkah is great to give as presents.
Do let me know how you like to eat dukkah!
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