Dukkah

Dukkah

By
From
Moorish
Makes
200 g
Photographer
Mark Roper

Dukkah is a coarsely ground mixture of sesame seeds, hazelnuts and fragrant coriander and cumin. Originating in Egypt, its popularity has spread and these days you can find it in trendy restaurants and cafés around the world, offered with oil and bread before a meal.

Don’t feel constrained to use it only as a dip – it is terrific sprinkled on all kinds of salads, and works particularly well with the unctuous richness of soft-boiled eggs.

Ingredients

Quantity Ingredient
50g hazelnuts
8 tablespoons sesame seeds
4 tablespoons coriander seeds
3 tablespoons cumin seeds
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

  1. Roast the hazelnuts, sesame seeds, coriander and cumin seeds separately in a hot, dry frying pan. Keep an eye on the heat – it should not be so hot that the seeds and nuts burn or colour too quickly. Shake the pan gently from time to time so that they brown evenly, then tip straightaway onto kitchen paper. With the roasted hazelnuts, tip them into a tea-towel and rub them briskly between your fingers to loosen and flake away the dark papery skin.
  2. To grind the ingredients, you may use the traditional mortar and pestle, or a speedier food processor, or spice (coffee) grinder. You can grind the coriander and cumin seeds together, but do the sesame seeds and hazelnuts separately – be careful not to overgrind or you run the risk of ending up with an oily paste, rather than the desired coarsely ground crumb.
  3. Mix the nuts and seeds with the salt and pepper and store the dukkah in an airtight jar in the refrigerator, where it will keep for several weeks or in the freezer for several months.
Tags:
Malouf
Greg
Lucy
Moorish
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