Dukkah Recipe | The Nutty, Flavour-Packed Egyptian Spice Mix

Dukkah Recipe - The Nutty, Flavour-Packed
Traditional Egyptian Seasoning

If you've ever wanted a seasoning that used nuts and seeds along with herbs and spices then a homemade dukkah recipe is the one for you! Visit Egypt (or Australia) and you'll find many variations of of this nutty blend combined with olive oil and used as an appetizer or dip for traditional breads and various vegetables. This version uses hazelnuts but you could use pistachios or macadamia nuts as well.

What You'll Need: (makes about 12 tablespoons)

8 tbsp shelled hazelnuts
4 tbsp black or white sesame seeds (or a mix of both)
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp dried parsley
2 tsp salt
2 tsp garlic powder
1-2 tsp chili powder
5-6 dried bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

Crumble the bay leaves and set aside

Over a medium heat and in a dry pan, toast the hazelnuts for a few minutes. Stir or shake the pan whilst toasting

After a few minutes add the coriander, cumin, peppercorns and sesame seeds to the pan and toast for another few minutes. Keep stirring or shaking the pan

Once toasted, take the pan off the heat, add the ingredients to a bowl and let them cool completely

When cooled, add to your grinder, along with the salt and bay pieces and coarsely grind and then add to a bowl

Stir in the chili and garlic powders

Finally, crumble in the dried parsley and combine thoroughly

Store your in an airtight jar in a cool place and out of direct sunlight. Use within 2-3 months.

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

Note 2: Depending on the size of your grinder you may have to grind in stages as the hazelnuts take up a lot of room.