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. (See the bottom of the page for other recipes)
What You'll Need: (makes about 9-10 tablespoons)
8 tbsp shelled hazelnuts
4 tbsp black or white sesame seeds (or a combo of both)
2 tbsp cumin seeds
1 tbsp black peppercorns
4 tsp coriander seeds
4 tsp dried parsley
2-3 tsp salt (see note 2 below)
2 tsp garlic powder
1-2 tsp chili powder
5-6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your Egyptian spice blend 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: If you have them, I recommend using a quality rock/sea/kosher salt for this recipe but you could use table salt if that's all you have available.
Ingredient Note: This recipe uses certain whole ingredients; if you don't have them all available whole, just use pre-ground powders and reduce the amount the recipe requires by about half. For example, 4 teaspoons of whole coriander equals about 2 teaspoons of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders.
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