- 150 grams hazel nuts skinless
- 150 grams white sesame seeds
- 150 grams almond flakes
- 70 grams coriander seeds
- 50 grams fennel seeds
- 10 grams thyme dried
- 40 grams cumin seeds
- 5 grams Paprika Powdersweet, spanish
- Black Peppercornscrushed
- 10 grams sea salt flakes
- Egyptian flat bread
- virgin olive oil
Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but mostly is used as a dip for bread. Dukka/Dukkah seems to be one of these recipes where every chef has his own take on what is best.
There are very lightly toasted to heavily roasted varieties and there are some that include walnuts, chickpeas and even pistachios. Personally I feel that this is great, as it gives some creativity and individuality to our recipes. For best results; dip bread into a quality virgin olive oil and then into the dukka mix. Alternatively, combine the dukka into the oil and dip the bread into that.
- In a heavy skillet or a medium heated oven, toast individually the hazelnuts, almonds, sesame seeds and all spice seeds lightly and let them cool well.
- In a spice grinder or coffee grinder, grind all toasted ingredients except the sesame seeds very roughly. If ground too fine the nuts will lump together due to the release of the oil within the nut.
- Combine all ingredients in a bowl and incorporate all ingredients very well.
- Spread on a sheet pan and dry in the oven at low temperature. This will ensure the Dukka is really dry and prevent from molding or going rancid.
- Store in an airtight container in a cool place for up to 2 weeks.