Dukkah Spice

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By Darren Purchese

A classic Cath Claringbold condiment, Dukkah is an Egyptian spice blend known for its rich, aromatic flavour. It can be made in many ways but typically consists of toasted and ground ingredients like sesame seeds, hazelnuts, coriander, cumin, and it can contain various aromatic spices. Dukkah offers a delightful balance of nuttiness, and it's versatile, it can be used as a seasoning, condiment, or dip. To enjoy its full flavour, you can dip bread in olive oil and then in Dukkah, creating a savoury and crunchy coating. Dukkah adds depth and texture to dishes, making it a popular choice for sprinkling over salads, vegetables, grilled meats, or as a seasoning for roasted dishes.

Time

20

hour

0

minutes

Degree of Difficulty

Easy

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Portions

servings

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Ingredients

Servings

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100g sesame seeds
15g cumin seeds
15g coriander seeds
100g hazelnuts
 salt flakes
 cracked black pepper
1

Place the hazelnuts onto a tray and bake for 10 minutes in an oven preheated to 160C. Remove from the oven and tip the nuts onto a tea towel, wrap the towel in your hand and shake and massage so the outer skins of the hazelnuts rub free. Open the towel and pick out the shelled nuts. Return any unshelled nuts into the oven and repeat the process until all of your hazelnuts are lightly toasted with the outer skin removed. Discard the excess skins and roughly chop the hazelnuts. Set aside.

 

2

Add the sesame, cumin and coriander seeds to a dry fry pan and set over a medium heat, move and shake the pan to evenly lightly toast the seeds.

 

3

Combine all the ingredients in a bowl and season to taste. Keep the spice in an airtight container and store in the fridge or freezer.

 

1
0 hours 0 minutes

Place the hazelnuts onto a tray and bake for 10 minutes in an oven preheated to 160C. Remove from the oven and tip the nuts onto a tea towel, wrap the towel in your hand and shake and massage so the outer skins of the hazelnuts rub free. Open the towel and pick out the shelled nuts. Return any unshelled nuts into the oven and repeat the process until all of your hazelnuts are lightly toasted with the outer skin removed. Discard the excess skins and roughly chop the hazelnuts. Set aside.

2
0 hours 0 minutes

Add the sesame, cumin and coriander seeds to a dry fry pan and set over a medium heat, move and shake the pan to evenly lightly toast the seeds.

3
0 hours 0 minutes

Combine all the ingredients in a bowl and season to taste. Keep the spice in an airtight container and store in the fridge or freezer.

Recipe Tags hazelnut, sesame