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).
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.
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)
Extra virgin olive oil
• 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!
Makes 1 ¼ cups.
Store Dukkah in an airtight container.