Dukkah

Dukkah

By
From
New Middle Eastern Food
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 added to crumbing mixtures and sprinkled on all kinds of salads, and works particularly well with the unctuous richness of soft-boiled eggs.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Working with each ingredient separately, roast 50 g hazelnuts, 8 tablespoons sesame seeds, 4 tablespoons coriander seeds and 3 tablespoons cumin seeds in a hot, dry frying pan. Keep an eye on the heat — it should not be so hot that they burn or colour too quickly. Shake the pan gently from time to time so that they brown evenly, then tip straight away onto paper towel. After roasting the hazelnuts, tip them into a tea towel and rub them briskly between your fingers to loosen and flake away the dark papery skin.
  2. Grind the ingredients using a mortar and pestle, food processor or spice 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 may end up with an oily paste, rather than the desired coarsely ground crumb.
  3. Mix the nuts and seeds with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper and store the dukkah in an airtight jar in the refrigerator, where it will keep for several weeks, or in an airtight container in the freezer for several months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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