Dukkah
Dukkah is an Egyptian mix of chopped, toasted nuts and spices. Egyptians vary the mix of nuts in dukkah, depending on what’s on hand. Many versions feature hazelnuts, but if you don’t have pine nuts or almonds, try pistachios, peanuts, or cashews instead. Don’t overprocess—the nuts should have a coarse, crunchy texture.
Ingredients
- 1 tbsp each coriander seeds, fennel seeds, and sesame seeds
- 1 tsp cumin seeds
- ½ cup unsalted hazelnuts
- ½ cup pine nuts or blanched almonds
- 1 tsp paprika
- ½ tsp salt
Instructions
- In a dry, heavy-bottomed saucepan over medium heat, stir together coriander, fennel, sesame, and cumin seeds until spices are fragrant and lightly toasted, about 2 minutes. Immediately transfer toasted spices to a bowl and let cool.
- Using a spice grinder or mortar and pestle, grind toasted spices to a coarse powder.
- In the same saucepan and working in batches, toast hazelnuts and then pine nuts or almonds. (For even browning, toast each type separately.) Once browned, immediately transfer to a bowl and let cool. Pulse nuts briefly in a food processor or chop with a knife until coarsely chopped.
- In a bowl, combine nuts, spices, paprika, and salt. Adjust seasoning to taste.
Tried this recipe?Let us know how it was!