by Tereza Poljanic
Dukkah is a traditional Egyptian condiment made from a blend of nuts, herbs and spices. It’s perfect as a dip with fresh bread and olive oil, rubbed over steak pre-cooking or sprinkled atop roast vegetables. We absolutely love this recipe from the lovely Tereza Poljanic.
- 2/3 cup roasted hazelnuts
- 1/2 cup Chantal sesame seeds
- 2 tbsp Chantal coriander seeds
- 2 tbsp Chantal cumin seeds
- 2 tbsp freshly ground black pepper
- 1 tsp Chantal fine sea salt
1. Place the hazelnuts into the bowl of a food processor and process until coarsely chopped then transfer to a larger bowl.
2. Heat a medium frying pan over medium heat. Add the sesame seeds and lightly toast, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
3. Place coriander seeds and cumin seeds into the frying pan over medium heat, and toast, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle.
4. Pound until finely crushed (alternatively, use a coffee or spice grinder).
5. Add the crushed spices, pepper and salt to the hazelnut mixture and mix well before serving.
Fold into your favourite hummus dip, or sprinkle onto flatbread with a drizzle of olive oil and bake until crisp.