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Dukkah

Dukkah is an Egyptian classic. It is not a spice blend but rather a blend of roasted nuts seasoned with spices like Ian Hemphill from Herbie’s says in his book called Spice Notes and Recipes. I have a beautiful copy of it (new edition with purple cover).

Dukkah (1262x1280)

Again, there are many different varieties around but I actually find the one with smoked almonds is the most delicious. They are a challange to get but if you can, please substitute blanched almonds with the smoked variety.

Dukkah Ingredients:
¼ cup sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
½ cup hazelnuts, toasted
70 gr blanced almonds, toasted
¼ tsp paprika
¼ tsp salt
Good pinch chilli powder (or more for a spicier mix)

To serve:
Extra virgin olive oil
Sliced bread

Method:
• Scatter sesame, coriander and cumin seeds over the base of a small, heavy-based frying pan.
• Stir over a medium heat until the sesame seeds are toasted and aromatic. Transfer to a plate to cool.
• Remove as many of the hazelnut skins as possible –place in the middle of a clean towel. Draw up the edges to enclose. Holding the bundle in one hand, rub with the other hand. Discard skins.
• Place all ingredients in a food processor. Pulse until the mixture resembles fine breadcrumbs.

And that’s how Dukkah is served:
Place Dukkah in a bowl. Accompany with a bowl of good quality extra virgin olive oil and sliced bread. You dip the bread into the oil, then into the Dukkah. Enjoy!

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Cooks notes:
Makes 1 ¼ cups.
Store Dukkah in an airtight container.

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4 thoughts on “Dukkah

    1. Now Amy, you have just giving me an idea 🙂 I have seen it done with other stuff like field mushrooms but I believe tofu would be a great one too. Thank you 🙂

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