I love eating dukkah! I sprinkle it on everything.
Dukkah comes from Egypt and it’s a dry seasoning blend made from roasted nuts, seeds and spices. Traditionally Egyptians use fresh bread to dip into olive oil and then into the dukkah mixture.
For me, I use it on my lamb, chicken, salmon, warm salads, eggs and on my avocado on toast in the mornings. I’m totally addicted to it.
I prefer a hazelnut base, but you can make it with pine nuts, pistachios, almonds, cashews, pine nuts or macadamia nuts.
My Favourite Dukkah Recipe
(Adapted from this recipe)
2/3 cup hazelnuts
1/2 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
Preheat oven to 180°C. Bake hazelnuts in a tray for 3 minutes until toasted. Then rub the hazelnuts between a tea towel to remove the skins. Coarsely whiz the hazelnuts in a food processor and then transfer to a bowl.
Place the sesame seeds in a frying pan, heat up over a medium heat and stir for 2 minutes or until golden brown. Toss them into the bowl with the hazelnuts.
Then place coriander seeds and cumin seeds in the frying pan and stir for 2 minutes. Transfer to a mortar and pestle, pound until finely crushed. Add to mixture in the bowl. Add the pepper and salt, mix well.
Store in an air tight container.