This traditional dukkah recipe is a flavorful Egyptian blend of nuts, seeds, and spices. Perfect for sprinkling over dips, salads, or roasted vegetables.
Preparation time
15min
Cooking time
10min
Ingredients
10 Servings
- 5 grams black peppercorns
- 20 grams coriander seeds
- 20 grams cumin seeds
- 10 grams fennel seeds
- 100 grams hazelnuts
- 5 grams sea salt
- 50 grams sesame seeds
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Spread the hazelnuts on a baking sheet and roast for 10 minutes until golden. Allow them to cool, then rub them in a clean kitchen towel to remove the skins.
Step 3
In a dry pan over medium heat, toast the sesame seeds, coriander seeds, cumin seeds, and fennel seeds separately until fragrant. Allow them to cool.
Step 4
Combine the roasted hazelnuts, toasted seeds, black peppercorns, and sea salt in a food processor.
Step 5
Pulse the mixture a few times until it forms a coarse blend. Be careful not to over-process it into a paste.
Step 6
Store the dukkah in an airtight container and use it as a seasoning for various dishes.