Dukkah (Egyptian Nut and Spice Blend)

June 26, 2019

Dukkah (Egyptian Nut and Spice Blend) - kvalifood.com

An Egyptian blend of toasted nuts, sesame seeds, and spices, pulsed to a coarse, crumbly texture. Traditionally eaten by dipping bread first in olive oil, then pressing it into the dukkah. The defining quality is the dry, crunchy texture – over-processing into a paste ruins it.

Makes ca. 1.5 cups

Ingredients

100 g hazelnuts (or peanuts for the traditional street-food version)
50 g white sesame seeds
1 tbsp whole coriander seeds
1 tbsp whole cumin seeds
1 tsp fennel seeds (optional)
1 tsp black peppercorns
1/2 tsp flaky salt, or, to taste

Directions

Toast the hazelnuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4-5 minutes. Transfer to a plate and let cool.
Toast the sesame seeds in the same skillet over medium heat, stirring constantly, until they just start turning golden, about 2 minutes. Transfer to the plate.
Toast the coriander seeds, cumin seeds, fennel seeds (if using), and peppercorns for 1-2 minutes until fragrant and some seeds start to pop. Transfer to the plate.
Let everything cool completely. Warm nuts will release oil and turn the blend into a paste.
Grind the whole spices in a spice grinder or mortar until finely ground.
Combine the cooled nuts and sesame seeds in a food processor. Pulse 5-8 times until you get a coarse, crumbly texture. Some pieces should be visible. Stop well before it becomes powder or paste.
Mix the pulsed nut-sesame mixture with the ground spices and salt. Taste and adjust salt.

Notes

Peanuts are the most traditional everyday Egyptian option. Almonds, pistachios, or a mix all work.
Whole spices toasted and ground produce a noticeably better result than pre-ground.
Also good as a coating for fish or chicken, sprinkled over hummus, eggs, or roasted vegetables.
Stores in an airtight jar at room temperature for up to 2 weeks.