I first had "dukkah" at a neighbour's house a few years ago. She had purchased it pre-made but I found this recipe on-line and have been making it ever since. I always keep a jar in the freezer.
Dukkah is served in a little flat dish along side a bowl of good evoo and a plate of baguette slices. One dips the bread into the evoo and then the dukkah. Enjoy!
A jar of dukkah and a small bottle of evoo makes a lovely hostess gift.
Dukkah (Egyptian Nut Mix)
150g hazelnuts (shelled) (3/4 cup)
150g almonds (3/4 cup)
50g sesame seeds (1/4 cup)
50g coriander seeds (1/4 cup)
50g cumin powder (1/4 cup)
1 tsp sea salt
50g sweet paprika (1/4 cup)
20g turmeric (3 tbsps)
Preheat oven to 325˚F, then put nuts in oven and toast spices with the sesame seeds for 10 minutes.
When cold, put all ingredients into a mortar or food processor and grind until the mixture is crumbly.
(Pause between pulses to prevent overheating and therefore oiling up the mixture).
Store in a jar.
Dukkah is served in a little flat dish along side a bowl of good evoo and a plate of baguette slices. One dips the bread into the evoo and then the dukkah. Enjoy!
A jar of dukkah and a small bottle of evoo makes a lovely hostess gift.
Dukkah (Egyptian Nut Mix)
150g hazelnuts (shelled) (3/4 cup)
150g almonds (3/4 cup)
50g sesame seeds (1/4 cup)
50g coriander seeds (1/4 cup)
50g cumin powder (1/4 cup)
1 tsp sea salt
50g sweet paprika (1/4 cup)
20g turmeric (3 tbsps)
Preheat oven to 325˚F, then put nuts in oven and toast spices with the sesame seeds for 10 minutes.
When cold, put all ingredients into a mortar or food processor and grind until the mixture is crumbly.
(Pause between pulses to prevent overheating and therefore oiling up the mixture).
Store in a jar.
