Dukkah

By KeyIngredient

Ingredients

• Makes about 2 cups
• 1/2 cup whole coriander seeds
• 1/3 cup hazelnuts
• 1/4 cup whole cumin seeds
• 1/2 cup sesame seeds
• 1/2 teaspoon kosher salt
• Freshly ground pepper

Details

Servings 1
Adapted from biggirlssmallkitchen.com

Preparation

Step 1

Dukkah asks for you to break the mold and make the mixture your own from the moment you open any recipe, because customizing to your tastes is part of the recipe. Here’s where the rebellion part comes in: depending on desires, your dukkah could lean towards the rich (more hazelnuts, the addition of pistachios) or the spicy (a hint of chili flakes). You make it your own, subtly, and it repays you by becoming your special sauce.

Though I’ve been sprinkling dukkah on salads and grains as well, the way many Middle Easterners use the stuff is like this: grab a pice of bread, dip it in olive oil, dip it in dukkah. This makes an awesome appetizer.



Preheat the oven to 350°F. Place the coriander, hazelnuts, cumin, and sesame seeds on separate baking pans. Toast until each is golden and fragrant, coriander for about 5 minutes, sesame seeds for about 7, cumin for about 10, hazelnuts for about 10. Check frequently so nothing burns.

Let the nuts and seeds cool so you can handle them. Remove the skins from the hazelnuts (they should be dry and brittle and come off easily when you rub them).

Place everything in a mini food processor. Pulse for a minute or two to grind everything–you don’t want any whole seeds but you don’t want a powder either.

Transfer to a bowl or jar. This keeps in the fridge for weeks. To serve with bread and olive oil, transfer a few spoonfuls to a shallow bowl. Set it beside a second bowl of olive oil and serve with toasted pita or other good bread, dipping first in the oil, then in the dukkah.