Egyptian Dukkah
An Egyptian nut and spice mix that can be used to add flavour and texture to many recipes to give them a lovely North African/ Middle Eastern twist. Originally from Egypt, Dukkah has gained popularity across the world and whilst you can get in in many supermarkets, it is a breeze to make yourself at home! Play around with the amounts of spices and different nuts to arrive at a blend that works for you!
Equipment
Ingredients
- 40 g blanched hazelnuts
- ½ teaspoon coriander seeds or ground coriander
- ½ teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 teaspoon sesame seeds
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Toast hazelnuts in a hot dry frying pan for 3 minutes. Add the fennel seeds, cumin seeds and coriander seeds and toast for another 2 minutes. If you are using ground coriander, add the powder 30 seconds before it's all done.
- Pop the toasted nuts and spices in a food processor and leave to cool down for a few minutes.
- Add the sesame seeds, paprika, salt and dried oregano to the toasted mix. Pulse until you have a consitency of coarse crumbs. And that's your dukkah! Store at a room temperature in a sealed container for 4-5 weeks.
Tried this recipe?Let us know how it was!