Dukka - The Flavourful, Nutty
Traditional Egyptian Seasoning

There aren't many mixes that use hazelnuts and sesame seeds, but dukka (duqqa) is one! Travel to Egypt (and Australia) and you'll find versions of this blend infused in oil and used as an appetizer or dip for bread and raw vegetables. (See the bottom of the page for other recipes)

What You'll Need: (makes about 9-10 tablespoons)

10 tbsp shelled hazelnuts
5 tbsp sesame seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
4 tsp dried marjoram
2 tsp sea salt

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Over a medium heat, dry toast the hazelnuts for a few minutes whilst stirring or shaking the pan
  • When the hazelnuts start to shed their skin and you can really smell the nutty aromas, add the coriander, cumin, peppercorns and sesame seeds to the pan and toast for another couple of minutes. Keep stirring or shaking the pan
  • Once toasted, take off the heat, transfer to a bowl and let the ingredients cool
  • Finally, and when cooled, add the ingredients to your grinder a few tablespoons at a time and coarsely grind along with the salt and marjoram

Store in an airtight jar out of sunlight and use within 2-3 months. 

Note: For further info on toasting and grinding you can read more here. (Link opens in new window)



Ingredient Note:
 This recipe uses a few whole ingredients, but if you don't have them all, just use pre-ground powders and reduce the amounts the recipe requires by about half. For example, 2 tablespoons of whole coriander seeds equals about 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in after grinding.

Homemade dukkaEgyptian Dukkah

Here's a short video demonstrating how I made it...




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