Dukkah

English_Rose's Note:

A tasty Egyptian spice dip, goes well with hard boiled, peeled quails eggs or bread dipped in olive oil as a canape with drinks.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 4 tablespoons sesame seeds
• 2 tablespoons coriander seeds
• 1 ½ tablespoons cumin seeds
• 1 ½ tablespoons black peppercorns
• ½ tablespoon sea salt
• 1⁄8; cup toasted hazelnuts
• 2 teaspoons ground cinnamon

Directions:

1. Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
2. Shake gently until they turn a shade darker and give out a nutty smell.
3. Tip them into a bowl.
4. Repeat this process with the coriander and cumin seeds.
5. Allow them cool and crisp up for a few minutes.
6. Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
7. Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
8. Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
9. Store in an airtight container until needed.

Reviews

[kiwidutch]

Loved it! I was forced to leave out the hazelnuts becuase DH is allergic to them, so added a little toasted pumpkin seed and pine nuts to bump up the nutty flavour. Definiately DO include the black peppercorns becuase they give a subtle sharpness of flavour that is excellent. Please see my rating system: 4 excellent stars for a tasty dukkha recipe. Thanks!