Dukka - Egyptian Spice Blend for Bread Dipping or Topping

Submitted by Pesto lover

"For ZWT #6. I got this recipe from Egyptdailynews.com site. It says that it is used for dipping bread after first dipping it in olive oil. I think it would make an interesting topping for various breads if it is left a little coarser."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 1 cup

ingredients

• 4 ounces sesame seeds
• 3 ounces hazelnuts or 3 ounces roasted chickpeas
• 2 ounces coriander seeds
• 1 ounce cumin seed
• 1 teaspoon sea salt
• 1⁄2 teaspoon ground black peppercorns
• 1 teaspoon dried thyme or 1 teaspoon mint

directions

1. Dry roast sesame seeds until lightly browned, then remove from pan.
2. Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel. If you choose to use the roasted chickpeas, they don't need further roasting.
3. Dry roast the coriander and cumin seeds just until they darken. Remove from pan.
4. When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
5. This will keep for 3 months in a cool place, in an airtight container or jar.

Reviews

[Mia in Germany]

Yum! I haven't met a dukkah that I didn't like so far, and this is no exception. I used hazelnuts and thyme. Thanks for posting!<br/>Made for Visit Egypt / N*A*M*E Forum