This Egyptian nut and spice mixture is extremely versatile. It can be served as an appetizer along with olive oil and bread, or used as a dry or wet rub on meat or vegetables. An incredibly flavorful and perfect addition to any party or cookout.Photo by: Matej Madar/Pixabay
- 1/2 cup raw hazelnuts (Can substitute with walnuts or almonds)
- 1/3 cup sesame seeds
- 3 tablespoons cumin seeds
- 3 tablespoons coriander seeds
- 1 tablespoon black pepper
- 2 teaspoons fennel seeds
- 2 teaspoons sea salt
- 1 teaspoon paprika
- In a large skillet toast hazelnuts over medium-high heat for 3-4 minutes. Make sure to move them around the pan or they will burn. Once the skins have a deep brown color, remove from heat and place into a food processor.
- Add sesame seeds, coriander, cumin, and fennel seeds to pan. Toast over medium high heat for about 2 minutes, or until they are fragrant and appear slightly darker in color. Remove and place into food processor along with the black pepper, sat, and paprika.
- Secure lid onto processor and pulse 10 times. Check for consistency and pulse a few more times if needed. Remember, dukkah has some texture to it, so don't grind it into a fine powder. Taste mixture for salt content and adjust accordingly.
- Spoon out mixture from food processor and place into a large jar or an airtight plastic container. Keep dukkah in refrigerator for up to 1 month. Nut oils tend to go rancid quickly so keeping this mixture refrigerated will extend its shelf life.
- Serve dukkah with olive oil and bread, or mix with olive oil to create a wet rub for meats. Dukkah can also be sprinkled over cheese and various dips.