Dukkah is a great little spice mixture that originated from Egypt. Even with an Egyptian background I don't recall ever eating it as a child. Strange given my mum cooks everything and anything. It's super easy to make and great to have around to serve with some trusty extra virgin olive oil and crusty bread. Alternatively, I've been having it with scrambled eggs and truffle oil. So good! It's also great to add to salads or as a rub to meats.
110g (2/3 cup) hazelnuts
80g (1/2 cup) sesame seeds
2 tablespoon coriander seeds
2 tablespoon cumin seeds
2 teaspoon freshly ground black pepper
1 teaspoon flaked sea salt
1. Preheat oven to 180 degrees.
2. Place the hazelnuts on a baking tray. Cook for 3-4 minutes or until toasted. Remove the skin off the hazelnuts by rubbing between a clean tea towel. Try to remove as much skin as possible. This is the annoying part of the recipe. Be patient.
3. In a food processor place the toasted hazelnuts and process until coarsely chopped. Transfer to a large bowl.
4. Heat a frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add the sesame seeds in the bowl with the hazelnuts.
5. Place coriander seeds and cumin seeds in frying pan over medium heat, and cook. Stir frequently for 1-2 minutes or until aromatic and seeds begin to pop. Pound the coriander seeds and cumin seeds in the pestle and mortar until finely crushed.
6. Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.