Recipe by English_Rose
A tasty Egyptian spice dip, goes well with hard boiled, peeled quails eggs or bread dipped in olive oil as a canape with drinks.
Top Review by 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!
- 59.16 ml sesame seeds
- 29.58 ml coriander seeds
- 22.18 ml cumin seeds
- 22.18 ml black peppercorns
- 7.39 ml sea salt
- 28.39 ml toasted hazelnuts
- 9.85 ml ground cinnamon
Directions See How It's Made
- Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
- Shake gently until they turn a shade darker and give out a nutty smell.
- Tip them into a bowl.
- Repeat this process with the coriander and cumin seeds.
- Allow them cool and crisp up for a few minutes.
- Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
- Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
- Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
- Store in an airtight container until needed.