Dukkah

Dukkah

By
From
Three Sisters Bake
Photographer
Helen Cathcart

Dukkah is the most versatile of mezze accompaniments. It is a traditional Egyptian aromatic nut and seed side dish which can be used as a dip or garnish for just about any Middle Eastern-inspired recipe. I love to dip flatbread in olive oil followed by dukkah to maximise the amount captured! - Gillian

Ingredients

Quantity Ingredient
100g hazelnuts, without skins
100g sesame seeds
30g cumin seeds
30g coriander seeds
10g fennel seeds
1/2 teaspoon hot paprika
1 teaspoon caster sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Method

  1. Preheat the oven to 180°c.
  2. Roughly pulse the hazelnuts in a food processor. You want them to remain fairly chunky, so be light-handed with the pulsing.
  3. In a deep roasting tin, combine the hazelnuts, sesame, cumin, coriander and fennel seeds. Transfer to the oven for 15 minutes to toast. Remove the tin every 4–5 minutes and give them a shake so they don’t burn. They should be fragrant and evenly browned.
  4. Leave the nut and seed mixture to cool.
  5. Finally, mix the paprika, sugar, salt and pepper through the nut and seed mixture. The dukkah will keep for up to 3 months in an airtight container at room temperature.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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