Dukkah recipe – an Egyptian spice mix, is an all time favourite in my house. Dukkah is also known as “Duqqa” or “Dukka”. This special spice blend is made with sesame seeds, cumin, fennel and coriander seeds. I promise that you will be enchanted by the toasty smell of sesame and all the others spices. Once you grind it, store it in a glass jar. Sprinkle on soups, salads or dals! This blend will change the flavour of your meals. This spice blend is similar to Gomasio or gomashio,a seasoning commonly used in Japanese rice dishes.
Cast Iron Skillet
- 110g (2/3 cup) hazelnuts
- 80g (1/2 cup) sesame seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 teaspoons freshly ground black pepper
- 1 teaspoon flaked sea salt (like Maldon brand)
- Extra virgin olive oil, to serve
- Crusty bread, to serve
- Step 1
- Preheat oven to 180°C.
- Step 2
- Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
- Step 3
- Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
- Step 4
- Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Step 5
- Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
- Step 6
- Serve dukkah with some extra virgin olive oil and crusty bread.