Dukkah (Egyptian Nut and Spice Blend)

🧂 Ingredients

• 100 g Hazelnuts(Raw, skin-on or blanched)
• 3 tbsp Coriander seeds
• 2 tbsp Cumin seeds
• 3 tbsp Sesame seeds(White sesame seeds are standard)
• 1 tsp Salt(Or to taste)
• 1/2 tsp Black pepper(Freshly ground, or to taste)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   ⏱️ 5 minutes
2. 2

   Spread the hazelnuts in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden. Watch them closely as they can burn quickly.

   ⏱️ 8-10 minutes
3. 3

   While the hazelnuts are toasting, heat a dry skillet over medium heat. Add the coriander seeds and cumin seeds. Toast for 2-3 minutes, shaking the pan frequently, until they become aromatic and slightly darker in color. Be careful not to burn them.

   ⏱️ 2-3 minutes
4. 4

   Add the sesame seeds to the same skillet (no need to clean it). Toast for another 1-2 minutes, stirring constantly, until they are lightly golden and fragrant. Remove from heat immediately.

   ⏱️ 1-2 minutes
5. 5

   Transfer all the toasted nuts and seeds to a plate or shallow bowl and let them cool completely to room temperature. This is crucial to prevent them from turning into a paste when ground.

   ⏱️ 10-15 minutes
6. 6

   Once cooled, place the toasted hazelnuts, coriander seeds, cumin seeds, and sesame seeds into a food processor or a mortar and pestle. Add the salt and black pepper.

   ⏱️ 1 minute
7. 7

   Pulse the mixture in the food processor in short bursts, or pound with the mortar and pestle, until you achieve a coarse, crumbly texture. You want some texture and bite, not a fine powder or paste. Scrape down the sides as needed.

   ⏱️ 2-3 minutes
8. 8

   Transfer the finished dukkah to an airtight container or jar. It can be stored at room temperature for several weeks. To serve, pour some good quality olive oil into a shallow dish, and sprinkle a generous amount of dukkah into the oil. Dip pieces of crusty bread into the oil and then into the dukkah.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The coarse texture is key to dukkah's appeal. Avoid over-processing into a paste.
• ✓Toast nuts and seeds separately to ensure even cooking, as they have different toasting times.
• ✓Use a mortar and pestle for a more traditional texture, or a food processor for speed and convenience.
• ✓Adjust the salt and pepper to your personal preference.
• ✓Dukkah is incredibly versatile; sprinkle it on salads, roasted vegetables, grilled meats, or use it as a crust for fish.

🔄 Variations

• Try using almonds, pistachios, or walnuts instead of or in addition to hazelnuts.
• Add other spices like caraway seeds, fennel seeds, or a pinch of chili flakes for a spicy kick.
• Incorporate dried herbs like marjoram or thyme for an aromatic twist.

🥗 Nutrition

Per serving