Dukkah is an Egyptian style fragrant roasted nut blend, made from delicious warming spices and seeds. A flawless side to fresh bread and olive oil, an addition to a mezze or cheese platter, sprinkle it on your eggs in the morning or rub that chicken breast in it and bake in the oven, dust on top of soup (would go really well with my roasted cauliflower one) or on my zucchini brushetta.
There are so many recipes that you can use this blend. I am sure I will come up with a lot more in due course.
My special ingredient of Souk Spice took this blend to the next level.
But in the mean time, make some store it in sealed jar and pop in the cupboard. It is extremely simple to make and cheap too. Could also make a lovely little gift to take around for a dinner party (include a bottle of wine too!!)
Makes 1 Jar (250g jar)
80g Sesame Seeds
2 Tbsp Coriander Seeds
2 Tbsp Cumin Powder
1 Tsp Souk Spice
1.5 Tbsp Maldon Sea Salt
2 Tsp Freshly Ground Pepper
- Pre-heat oven to 180c. On a baking tray add the hazelnuts and toast them for about 8-10 minutes (be careful not to burn). Remove them from oven and try and remove as much of their skin as possible. This is usually done by just rolling them around.
- Pop skinless hazelnuts into food processor and blitz until desired crumbly consistency. Pour into a large mixing bowl.
- In a frying pan heat over a medium heat and gently toast the sesame seeds until browned (be careful again not to burn) once browned remove and add to the hazelnuts.
- Pop frying pan back on the heat. Add coriander, seeds, cumin powder and souk spice, toast until fragrant. Place in a pestle & mortar and smashed until crushed well together. Add to hazelnuts.
- Add salt and pepper to bowl and mix well together. Season to taste with a little more salt or pepper.
- Store in a jar with proper lid.