Dukkah

"A tasty Egyptian spice dip, goes well with hard boiled, peeled quails eggs or bread dipped in olive oil as a canape with drinks."
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
Ready In:
10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
  • Shake gently until they turn a shade darker and give out a nutty smell.
  • Tip them into a bowl.
  • Repeat this process with the coriander and cumin seeds.
  • Allow them cool and crisp up for a few minutes.
  • Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
  • Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
  • Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
  • Store in an airtight container until needed.

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Reviews

  1. Loved it! I was forced to leave out the hazelnuts becuase DH is allergic to them, so added a little toasted pumpkin seed and pine nuts to bump up the nutty flavour. Definiately DO include the black peppercorns becuase they give a subtle sharpness of flavour that is excellent. Please see my rating system: 4 excellent stars for a tasty dukkha recipe. Thanks!
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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