Dukkah - The Traditional Flavour-Packed,
Super Nutty Egyptian Seasoning!

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.

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
1 tbsp cumin seeds
1 tbsp dried marjoram
2 tsp chili powder
2 tsp salt

tbsp = tablespoon
tsp = teaspoon

Directions:

Add the hazelnuts to a dry pan and over a medium heat toast them for a few minutes whilst stirring or shaking the pan

When they start to shed their skin and you can smell the nutty aromas, add the peppercorns and coriander, cumin and sesame seeds to the same pan with the hazelnuts and toast for another few minutes. Keep stirring or shaking the pan as to prevent them burning

After a few more minutes, take the pan off the heat and transfer the ingredients to a bowl. Allow to cool completely

Once cool, add the toasted ingredients to your grinder and coarsely grind along with the salt. (Depending on the size of your grinder, you may have to do this a couple of times if they don't fit in one go)

Once ground, add to a bowl

Now add the chili powder and combine thoroughly

Finally, crumble in the dried marjoram and parsley and combine again

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)