Dukkah (Egyptian Nut and Spice Mix)
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Dukkah (Egyptian Nut and Spice Mix)
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A recipe for Dukkah (Egyptian Nut and Spice Mix)! Toasted hazelnuts are blended into a coarse mixture with sesame seeds, coriander, cumin, fennel, thyme, and pepper.
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Ingredients
- 2/3 cup hazelnuts 90 grams
- 1/3 cup sesame seeds 40 grams
- 2 tablespoons coriander seeds 10 grams
- 1 tablespoon cumin seeds 8 grams
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon thyme dried
- 1 teaspoon salt sea salt
For serving:
- olive oil
- bread
Instructions
- Place a large skillet over medium heat.
- Add the hazelnuts and toast until browned and fragrant, stirring often.
- Remove the hazelnuts from the pan.
- Place the sesame seeds in the hot skillet and toast until golden, stirring often. Set aside with the hazelnuts and allow to cool to room temperature.
- Toast the coriander, cumin, fennel, and black peppercorns just until fragrant, about 3 minutes.
- Set aside and allow to cool to room temperature.
- Place the toasted hazelnuts, sesame seeds, coriander, cumin, fennel seeds, black pepper, thyme, and salt in a large food processor.
- Pulse the mixture until coarse.
- Serve the spice mix with bread and olive oil.
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