Dukkah

29 Reviews

Prep: 20 min
Cook: 5 min
Ready In: 25 min

“An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.” - by rosichops

Ingredients

2/3 cup hazelnuts
1/2 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

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Metric US

Original recipe yields 1.5 cups

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Nutrition

Amount Per Serving (24 total)

Calories
45 cal
2%

Carbs
2.1 g
< 1%

Based on a 2,000 calorie diet

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Reviews (29)

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Emily S

Mar. 1, 2006

"I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) and my ..." See moreguests gobbled it up! Very unique flavor, but not too bizarre for picky eaters. Whole coriander and cumin seed are easy to find and cheap at Indian markets. Will definitely make again!!!"

Dave C

Dec. 29, 2006

"A favorite with my family :-) Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste. Also, try Avocado oil to dip in to - a lovely alternative ..." See moreto EV Olive oil and is also a mono-unsaturated oil with no trans-fats (yes, really none!) I know it is expensive but it is worth it and you only have a small amount at a time."

venessa

Aug. 22, 2006

"GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh bread.) The only change I had to make was to replace the hazelnuts with toasted blanched almonds because I ..." See morecan't get hold of hazelnuts in any of my local supermarkets."

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