Dukkah Recipe

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A traditional Egyptian dish, dukkah is best served warm on pieces of bread.
Makes 1 cup SERVINGS

Ingredients

  • 2/3 cup nuts of your choice
  • 1/2 cup sesame seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons black pepper
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon coarse salt

Directions

  • Preheat oven to 350 degrees. Spread nuts on rimmed baking sheet and toast in oven for 5 minutes, or until fragrant. Remove from oven and set aside to cool. If using hazelnuts, tip them onto a towel while warm and rub to remove skins.
  • In a dry heavy skillet over medium heat, toast sesame seeds, stirring constantly until golden brown, 3 to 5 minutes. Pour into a bowl and set aside.
  • In the same skillet, toast coriander and cumin seeds, stirring occasionally until they begin to pop, 3 to 7 minutes. Transfer to spice mill or coffee grinder and process until fine. Add coriander and cumin to bowl with sesame seeds.
  • Put cooled nuts in a food processor or spice mill and process until fine but not forming a paste. It’s OK if some pieces are larger. Add to bowl with seeds and spices. Season with peppers and salt. Mix well.
  • Dukkah will keep for a month or more refrigerated in a sealed jar. Learn more about nutritious seeds in How to Be a Seed Eater.
    Excerpted from The Feast Nearby by Robin Mather.
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Traditionally, this Egyptian blend is made with hazelnuts, but you can make dukkah with any nut you fancy. Serve it with chunks of crusty bread and good olive oil; dip a bite of bread in oil then dukkah, and pop into your mouth. Use leftovers to coat chicken before a quick sauté.

Featured Seeds: sesame, coriander, cumin

Dukkah Recipe

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