Dukkah

Name: Dukkah
Yield: Makes 4 tablespoons
Cuisine: Egyptian
Ingredients: ¼ teaspoon freshly ground black pepper; 2 tablespoons sesame seeds; ½ teaspoon salt; 15 g hazelnuts; 1 tablespoon coriander seeds; 3 teaspoon cumin seeds

Preparation info

Makes
4 tablespoons

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Originally from Egypt, this fragrant spice and nut mix can be served with bread and olive oil or used in salads, sprinkled over boiled or poached eggs or served with black sausage and offal.

Ingredients

2 tablespoons sesame seeds
3 teaspoon cumin seeds
1 tablesp

Africa
Egypt
Condiment
Mediterranean
Gluten-free
Vegan

Method

Roast the sesame seeds, cumin and coriander seeds and hazelnuts separately in a pan over low heat until aromatic and lightly coloured. Cool. Rub the hazelnuts to remove their papery skins then grind until fine. Grind the coriander and cumin seeds together and mix with the ground hazelnuts, sesame seeds, salt and pepper. Store in an airtight container for up to 2 weeks.