Dukkah

Dukkah is a north African dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh flat bread into olive oil and then into the nut mixture but it also serves as a versatile seasoning in middle eastern cooking - rub onto meat before grilling or add to salads and sandwiches. Adapted from a recipe I collected in Egypt.

 

My Easy Dukkah

Toast sesame seed in a shallow pan until golden brown and grind in a mortar and pestle.

Tip into a bowl and mix in ground hazelnuts or almonds.

Season with iodised sea salt, ground coriander, cumin, hot paprika, white and black pepper, cinnamon, tumeric, cloves, cardamom and nutmeg.

Store in an airtight container.

 

This spice mix is basically a baharat, in Turkey they would add fresh mint and in Tunisia, dried rose buds.

 

 

Optional: use chopped and ground pistachio nuts instead of hazelnuts or almonds, roast some pine nuts with the sesame seed, include nigella seed.

 

Using an electric food processor or spice grinder will produce a paste and destroy the fine granular structure. It also increases the energy footprint.

 

 

 

 

Done