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 sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp black peppercorns
- 1 tsp Chantal Naturals Sea Salt Flakes
Place the hazelnuts into the bowl of a food processor and process until coarsely chopped then transfer to a larger bowl.
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.
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.
Pound until finely crushed (alternatively, use a coffee or spice grinder).
Add the crushed spices, pepper and salt to the hazelnut mixture and mix well before serving.
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