Dukkah is a traditional Middle Eastern mix of fragrant roasted spices, nuts and seeds. It’s used as a crunchy topping on things such as hummus, smashed avocado, on mashed sweet potato and as a topping for soups. This mix uses hazelnuts, but walnuts and pistachios can also be used, together or just on their own
it’s made by pounding a mixture of toasted nuts, seeds and whole spices in a mortar and pestle until they form a coarse, crunchy mixture. (I opted for a mini blender).
I have served it in a bowl along side a olive oil/balsamic dipping bowl, so once you have dipped bread into the olive oil you can sprinkle on a little dukkah.
Simply toast all the seeds and then grind them into a coarse sand mixture and stored in an air tight jar for several weeks.
Begin by dry toasting in a frying pan the sesame seeds for 1 to 2 mins, shake occasionally, watching all the time and as soon as there is a slight colour then remove from the heat and place in a bowl for later.
Next, dry toast the hazelnuts, these are a little more hardy but still need watching and shaking to check the colour, once a toasted colour remove and place with the sesame seeds
Now toast the fennel, cumin and coriander seeds together for 1-2 mins, shaking the pan, once you can smell the aromatics they are ready. Remove from the heat and add them to the bowl
Add a teaspoon of cayenne powder and a teaspoon of sea salt.
Either use a pestle and mortar and grind them into a coarse mix or a small blender. I used a small blender which takes about 5-8 seconds.
The mix is now ready. Place in an airtight jar and use within a month.
Durrah Mix
Ingredients
- 50 g hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
- 1 tsp cayenne
- 1 tsp sea salt
Method
- Simply toast all the seeds and then grind them into a coarse sand mixture and stored in an air tight jar for several weeks.
- Begin by dry toasting in a frying pan the sesame seeds for 1 to 2 mins, shake occasionally, watching all the time and as soon as there is a slight colour then remove from the heat and place in a bowl for later.
- Next, dry toast the hazelnuts, these are a little more hardy but still need watching and shaking to check the colour, once a toasted colour remove and place with the sesame seeds
- Now toast the fennel, cumin and coriander seeds together for 1-2 mins, shaking the pan, once you can smell the aromatics they are ready. Remove from the heat and add them to the bowl
- add a teaspoon of cayenne powder and a teaspoon of sea salt.
- Either use a pestle and mortar and grind them into a coarse mix or use a small blender. I used a small blender which takes about 5-8 seconds.
- The mix is now ready. Place in an airtight jar and use within a month.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).