Dukkah is an Egyptian condiment, which is traditionally eaten as a dip together with olive oil. You can vary the ingredients according to your preference. You can also coat fish, chicken or meat in dukkah before pan-frying or broiling.
Makes 2 cups
Total Prep Time: 15 minutes
Ingredients
1 cup almonds
1 cup hazelnuts
½ cup sesame seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon fennel seeds
½ teaspoon ground chili pepper
Sea salt and black pepper
Directions
Preheat the oven to 350ºF/180ºC.
Place nuts on a baking tray and roast for a few minutes – keep your eyes on them because they could burn in an instant. Remove from oven and transfer to a clean tea towel. Rub gently to remove skins from hazelnuts.
Dry fry sesame seeds and spices in a frying pan until fragrant. Mix in the nuts and transfer to a food processor. The mix needs to have a slightly coarse texture, so do not over process. Use immediately or store in an airtight container, it will keep for up to 2 months.
