Dukkah

dukkah


Dukkah

makes 2 cups

Dukkah is originally an Egyptian blend of spices and nuts that is served with olive oil and bread for dipping. It’s an excellent starter because it can be easily made well in advance.

A small bottle makes a lovely gift.

300g (10oz) roasted & peeled hazelnuts
100g (3oz) sesame seeds
60g (2oz) ground coriander
60g (2oz) ground cumin
1 teaspoon sea salt flakes

1. In a food processor, blend nuts until you have a chunky meal.

2. Stir in sesame seeds, coriander, cumin & salt. Taste and season with extra salt if needed.

Shelf Life

The dukkah will keep for a few months in an airtight container.

Variations

carnivore – serve with finely sliced prosciutto or salami.

nut free – consider serving a chilli oil for dipping bread instead.

almond – replace the hazelnuts with roasted almonds.

budget – replace some or all of the hazelnuts with fine bread crumbs.

Problem Solving Guide

bland – make sure your spices are fresh and your nuts are roasted. For now just be more generous with the seasoning.

too salty – Next time season more gradually. For now, you could dilute with more of everything.

short on time – either just serve the bread and olive oil.

Packaging Suggestions

Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.

Ingredients List

hazelnuts, sesame seeds, cumin, coriander, salt

Serving Suggestions

as a dip – serve with bread and a little bowl of olive oil. Dip bread into oil and then into the dukkah.

salads
– sprinkle over salads for a bit of crunch & spice.

dukkah eggs – sprinkle dukkah over your favourite eggs. Particularly great on poached or fried eggs.

on pizza – make a pizza with finely sliced potato and sprinkle dukkah over as soon as it comes out of the oven.

marinade – combine equal amounts of dukkah and olive oil and use it to marinate

chickpea & dukkah salad – combine 1 tablespoon lemon juice with 2 tablespoons olive oil. Toss in a drained can of chickpeas and a handful of grated parmesan or parsley leaves. Finish with a generous sprinkling of dukkah.

on roast veg – sprinkle over roast pumpkin or sweet potato either before or after roasting.

with hummus – sprinkle over hummus for a more spiced / nutty vibe.

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