Description
A warm, toasty mix of hazelnuts, sesame seeds, and fragrant spices that turns simple bread and olive oil into something extraordinary. This homemade Egyptian dukkah adds a nutty crunch to just about anything, meat, veggies, hummus, or salads.
Ingredients
Units
Scale
- 1 cup (250 ml) hazelnuts
- 1 Tbsp (12.5 ml) coriander seeds
- 1 Tbsp (12.5 ml) ground cumin
- 1 tsp (5 ml) black peppercorns
- 1 Tbsp (12.5 ml) sesame seeds
- 1 tsp (5 ml) salt
Instructions
- Roughly chop the hazelnuts and toast them in a dry skillet over medium heat for 2 minutes, or until golden and fragrant. Remove to cool.
- In the same pan, toast coriander seeds, sesame seeds, and peppercorns for 2 minutes, stirring so they don’t burn.
- Grind half the hazelnuts until coarse. Grind toasted seeds and peppercorns until fine.
- Mix the ground nuts, ground spices, cumin, salt, and remaining chopped hazelnuts until even.
- Store in an airtight jar at room temperature.
- Sprinkle over meats, hummus, or bread with olive oil.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Rochelle: SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 68
- Sugar: 0.4 g
- Sodium: 194.9 mg
- Fat: 6.4 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 2.4 g
- Fiber: 1.3 g
- Protein: 1.7 g
- Cholesterol: 0 mg
