Gillian Veal

Dukkah

Preparation info
    • Difficulty

      Easy

Appears in
Café Cooking: From The Parlour to Cambo Gardens
Café Cooking

By Gillian Veal

Published 2024

  • About

It’s worth making a double batch of this Egyptian spice blend as it’s just so versatile. Try it sprinkled over cooked eggs, roasted vegetables and meats but also as a delicious addition to soft cheese.

Ingredients

  • 40 g hazelnuts, toasted
  • 5 tbsp sesame seeds, lightly toasted (we use a mix of black and white)
  • 2

Method

If your hazelnuts still have the brown skin on them, rub it off after you’ve toasted the nuts, then crush them roughly in a mortar and pestle. Add the sesame, coriander and cumin seeds and grind everything together. You could use a food processor or coffee grinder, but don’t overdo it – you want to keep a nice texture to the spice mix.