Dukkah

Prep and Blend 20 minutes.

Dukkah is Egypt’s answer to Lebanese za’atar and is as addictive. It is a rich, complex and aromatic condiment made from toasted nuts, usually toasted hazelnuts, cumin and coriander and like Za’atar it is a very flexible way to add an exotic flavor to pretty much any dip, side dish or entree.

I grew up in Cairo with Dukkah as one of my favorite after school snacks. Usually sold by street vendors with Semeet, a sesame encrusted ring of freshly baked crusty bread, Dukkah came in a small cone shaped container made from newspaper that you sprinkled on each bite of bread.

My street vendor was strategically placed by my school bus stop and I invariably paused to buy my snack with what little pocket money I had saved from the previous day. I will never forgot his wizened face and wide toothless grin as he saw me coming, sitting cross legged on the pavement Simeet and Dukkah held up high ready for collection.

Good Dukkah blends are available in Middle East Food stores and on Amazon. It is so easy to make so it is worthwhile blending the mix to your taste.

The most traditional use of Dukkah is as a dip for pita or crusty bread (dip the slices into olive oil first to get the dukkah to stick). Dead simple and satisfying, it’s a snack that’s also super impressive—try it at your next gathering for proof.

You can also sprinkle Dukkah onto roasted vegetables (especially great with cauliflower, Brussels sprouts, and carrots), stir into plain Greek yogurt, humus or feta cheese for a party dip.

For an unusual appetiser, try charred avocados pine nut sauce and dukkah dressing or Buratta With Dukkah And Preserved Lemon Bruschetta and for a delicious entrée try Dukkah crusted lamb rib chops glazed with pomegranate molasses.

What you need to make Dukkah (for about half a cupful that can last fresh for over a month)

1/4 cup hazelnuts or walnuts
1 tablespoon sesame seeds
2 tablespoons coriander seeds
3 tablespoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1 teaspoon flaked sea salt

What to do

In a dry skillet over medium heat, toast the sesame seeds for about 5 minutes until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting.
In the same skillet, toast the coriander, cumin and fennel seeds stirring frequently until they release their fragrance. (another 5 minutes).
Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.
Process 1/4 cup of hazelnuts and stir into the bowl with the spices and sesame seeds.
Season with salt and pepper, and mix well.

Store in an airtight container.