Travel to Egypt and you'll find various versions of flavour-packed Dukkah used in their cuisine. There aren't many mixes that use hazelnuts and sesame seeds, but this is one! It's often infused in oil and used as a dip for homemade breads or used as a dressing and liberally poured over salads and raw and steamed vegetables. (See the bottom of the page for other recipes)
What You'll Need: (makes about 9-10 tablespoons)
8 tbsp shelled hazelnuts
4 tbsp sesame seeds
2 tbsp coriander seeds
2 tbsp dried parsley
1 tbsp black peppercorns
4 tsp cumin seeds
4 tsp dried marjoram
4 tsp chili powder
2-3 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store in a cool place in an airtight jar out of direct sunlight. Use within 2-3 months before making a fresh amount.
Note: For further info on toasting and grinding ingredients you can read more here. (Link opens in new window)
Note 2: As you've gone to the not inconsiderable effort of making your own Egyptian dukkah, I do recommend using a quality sea, rock or kosher salt. Not only are these healthier as they are less processed, they will add better flavour! However, you can happily use regular table salt if that's all you have to hand.
Ingredient Note: If you don't have the whole spices, just use pre-ground powders and reduce the amounts the recipe requires by half. So instead of 4 teaspoons of whole cumin you use 2 teaspoons of pre-ground cumin. Likewise, reduce any others you don't have whole by half as well and stir in with any other powders when making.
Ingredient Note 2: Whilst whole hazelnuts and sesame seeds are best, they do sell pre-ground versions of these. So if you do use pre-ground just again halve the quantity the recipe says and stir them in with any other powders.
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