Dukkah
Local name : دقة
An Egyptian blend of toasted hazelnuts, sesame and spices, coarsely crushed for dipping bread dunked in olive oil.
Photo : Abissada · CC BY-SA 4.0
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 8
- Difficulty
- Easy
Method
- Spread the hazelnuts on a tray and roast at 180°C for 10 minutes, until the skins crack and they smell fragrant.
- Wrap them still hot in a tea towel and rub hard to shed most of the skins, then let them cool completely.
- In a dry pan over medium heat, toast the sesame for 2 minutes, shaking constantly, until golden. Tip it straight onto a cold plate.
- Toast the coriander, cumin and fennel seeds for 1 to 2 minutes, until they start to jump and release their scent.
- Crush the spices and peppercorns in a mortar, or pulse briefly in a processor: the mix should stay sandy, never powdered.
- Add the hazelnuts and crush again briefly, then stir together with the sesame and salt.
- Cool completely before transferring to an airtight jar, where dukkah keeps for a month.
Dukkah is eaten by dipping a torn piece of bread first in olive oil, then in the mixture. Always pulse rather than blend: overworked, the nuts release their oil and it turns to paste.
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