Appetizers
Dukkah
The Quirky Foodster Team
Ingredients
- 100 g (3/4 cup) Hazelnuts
- 60 g (1/2 cup) Sesame seeds
- 2 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tsp Black peppercorns
- 1/2 tsp Salt
- as needed Olive oil and bread, to serve
Method
- Toast the hazelnuts in a dry pan over medium heat for 4–5 minutes until fragrant, then rub off the skins and
- roughly chop.
- Toast the sesame seeds in the same pan for 2 minutes until golden, stirring constantly.
- Toast the coriander, cumin and peppercorns together for 1–2 minutes until aromatic.
- Grind the toasted spices coarsely in a mortar and pestle or spice grinder.
- Combine the ground spices with the chopped hazelnuts, sesame seeds and salt.
- Serve in a small bowl alongside olive oil and torn bread for dipping.
Introduction: Dukkah is an ancient Egyptian spice-and-nut blend, traditionally served as a dip alongside bread and olive oil at the start of a meal, with roots tracing back centuries as a way to preserve and carry ground nuts and spices.
Cultural Background: Dukkah is an ancient Egyptian spice-and-nut blend, traditionally served as a dip alongside bread and olive oil at the start of a meal, with roots tracing back centuries as a way to preserve and carry ground nuts and spices.
Tips: – Toast each ingredient separately since they brown at different rates. Keep the texture coarse rather than a fine powder for the best crunch.
Variations: – Pistachios or almonds can replace hazelnuts. A pinch of dried mint is added in some Upper Egyptian versions. Naturally vegan as written.
Storage: Store in an airtight jar at room temperature for up to 3 weeks.
Reheating: No reheating needed; serve at room temperature.
Nutrition: Calories: 120 kcal | Protein: 4 g | Carbs: 5 g | Fat: 10 g | Fiber: 3 g
FAQs:
Q: What do I eat dukkah with?
A: Classically, bread dipped first in olive oil, then in dukkah; it's also great over vegetables.
Q: How long does dukkah keep?
A: Up to 3 weeks in a sealed jar, kept away from moisture.
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