There is something so enticing about this particular blend of nuts, seeds and spices that makes me want to sprinkle Egyptian dukkah on just about everything! Dukkah is one of those things that I just have to have in my pantry, and because it’s so quick and easy to put together there really is no excuse not to make it myself.
There are loads of different recipes for Egyptian dukkah out there, but in this easy version I’ve included ground spices along with toasted nuts and seeds for a quick and delicious dukkah. It’s a fragrant, crunchy and versatile mix that you can use in so many ways. These are my favourites:
- sprinkle over roasted vegetables for extra flavour and crunch
- mix with ground nuts and use to coat chicken fillets for a schnitzel with a difference
- dip crusty bread or toasted pita breads into olive oil and then dukkah
- Sprinkle over hummus
It’s great with fish, chicken, meat, veggies, eggs…. you get the idea. It’s also the ideal condiment if you’re following a gluten free or vegan diet. If you haven’t yet tried it out (or even if you have) you simply must make a batch and use it to spice up your meals!
- 125ml (½ cup) raw almonds
- 50ml raw hazelnuts
- 30ml (2 tbsp) white sesame seeds
- 15ml (1 tbsp) black sesame seeds
- 15ml (1 tbsp) ground cumin
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) salt flakes
1.) Place the almonds and hazelnuts in a dry frying pan. Toast until fragrant. Add the white and black sesame seeds and toast for a further minute. Remove from the heat and leave to cool.
2.) Place the toasted nuts and seeds in a blender with the cumin, coriander and salt flakes. Blitz until combined but still coarse. Store in a glass jar in a cool, dry place.