READY IN: 10mins
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!

Ingredients Nutrition


  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.

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