I have never had Dukkah before, even though I have seen it on the shelves in various deli’s and Woolworths stores. When we went to Sofia’s my dad ordered the dukkah spiced petit poisson. Inspired to finally make some, I went shopping for hazelnuts which sat in their brown paper bag on my kitchen counter for a week while I fought off the heat wave. As soon as I could face the heat of the kitchen I gave this recipe a go! The spice blend is great, and I used it immediately to crust a piece of tuna for supper. I have bottled some to take as a thank you gift to the next person who invites us for dinner.
This spice blend can be used in so many ways. The possibilities really are endless. I sprinkle it on salads or baked potatoes. And even use it as a seasoning for popcorn. Since first making this recipe I have given many jars away as gifts and they are always well received. So if you make this for yourself be sure to make extra for a friend.
Dukkah
Ingredients
- 70 mls sesame seeds
- 50 mls coriander seeds
- 30 mls cumin seeds
- 70 g hazelnuts
- 5 mls salt
Method
- in a dry drying pan, toast the sesame seeds, coriander seeds and cumin seeds
- remove and place into a blender with the salt
- roast the hazelnuts and roughly chop them
- add them to the blender
- use the pulse function to grind to a coarse powder
Click on the links for conversions and notes.
I bought a jar of dukkah at the GF&W Show and used it on some roasted butternut, it was delish. Then I put the jar in the cupboard and promptly forgot about it. Thanks for the reminder 🙂
That sounds like a good next use for mine 🙂
So, would Mauritius be too far to come for a dinner then?
🙂 Mandy
how awesome would that be? xox
I think that traditionally you dip bread in olive oil and then in dukkah as a snack with drinks, there’s a wonderful Mozambican one I tried that had lemon grass and other spices in it. I’ve also had it sprinkled on roast veggies – quite a nice way to jazz them up.
the traditional way would be as a dipper! Would love to try one with lemon grass 🙂
I’ve only used it on roasted veggies, as I follow a mainly vegetarian diet when hubby’s away and it’s divine! I’ve not made it from scratch before, so beeeg thanks for posting the recipe!
I am going to give it a try with the roasted veggies for sure 🙂
Interesting,sounds Middle Eastern?I’d not heard of this before.
It is an Egyptian side dish 🙂