Dukkah is a coarsely ground nut, seed, and spice mix that originally hails from Egypt. This version teams buttery hazelnuts and sesame seeds with heady coriander and cumin. To enjoy it, take a slice of crusty bread and dip it in olive oil followed by the dukkah. It’s also excellent sprinkled on everything from eggs to hummus to roasted vegetables.
Featured in “Elegant Aussies” by Paul Lukacs in the March 2008 issue.
Yield: Makes 2 cups
Time: 20 minutes
- ¾ cup hazelnuts
- ½ cup sesame seeds
- ½ cup coriander seeds
- ¼ cup cumin seeds
- ½ tsp. black peppercorns, cracked
- Baguette slices and extra-virgin olive oil, for serving
Instructions
- Position a rack in the center of the oven and preheat to 375°F. Spread the hazelnuts on a baking sheet and bake until golden, about 6 minutes. Wrap the hazelnuts in a kitchen towel and allow to cool slightly, about 5 minutes. Vigorously rub the hazelnuts in the towel to loosen the skins, then peel them completely and transfer to a food processor.
- In a small skillet over medium heat, toast the sesame seeds until lightly golden, about 1 minute. Transfer to the food processor.
- In the same skillet, toast the coriander seeds and cumin seeds until they are fragrant and begin to color, about 2 minutes. Transfer to the food processor and allow to cool completely, then add the black peppercorns and pulse until the mixture resembles coarse bread crumbs.
- Serve with the baguette slices and bowls of oil for dipping.