Dukkah or Duqqa, originated in Egypt. It’s a mix of roasted nuts and spices and can be used sprinkled on top of a dish or as a dip. I’m addicted and so I thought I’d make a home-made version of it for myself to use at home.
I compared recipes that I found online and the five main ingredients that has been consistent with each recipe has been salt, pepper, cumin seeds, coriander seeds and sesame seeds. Then you can either add pine nuts, hazelnuts, macadamia nuts, pistachios or almond. In this case, just because I had it sitting in the cupboard, I decided to add hazelnuts, oven roasted almond and a bit of chilli powder.
2/3 cup hazelnuts
2/3 oven roasted almond (used pre roasted ones but you can choose to roast your own)
1 cup sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp ground pepper
1 tsp salt (sea salt or himalayan salt as long as it’s flaked and not grainy)
half tsp of chilli powder (optional)
Preheat oven. Place hazelnuts in baking tray and pop it in oven for about 4-5 minutes. When ready and fragrant, using a paper towel or a clean dry cloth, rub the skin off.
Heat a non-stick pan and dry roast sesame seeds. They are ready when they are golden brown in colour. Transfer sesame seeds in a bowl.
Using the same pan, add the cumin and coriander seeds. Toast until aromatic. Take off heat and transfer to mortar and pestle.
Pound cumin seeds, coriander seeds, hazelnuts and almond in mortar and pestle ’til most of it is crushed. I like to leave a few bits uncrushed as I like my dukkah chunky.
Combine everything in a bowl and add salt, pepper and chilli powder.
Serve with crusty bread and olive oil or use it to season soup, fish or sprinkle it on top of your poached eggs for breakfast. Shelf life should be about a few months as long as it’s stored in an air tight container. Happy eating!