Recipe – Egyptian Dukkah

This is my favourite dukkah and I love dipping some bread into olive oil/balsamic
vinegar mix and then into the dukkah.
This is for @thevegangreen who asked me about it on twitter a few weeks ago.
Please check out this blog from
there are some very nice recipes to make.

Egyptian Dukkah
Egyptian Dukkah

Makes 3 cups


1/2 cup hazelnuts
3/4 cup sesame seeds
1/2 cup coriander seeds
1/2 cup cumin seeds
1 teaspoon salt
1/2 teaspoon pepper
olive oil and crusty bread for serving

Preheat the oven to 180°C / 350° F.

Roast the hazelnuts on an oven tray for about 15 minutes, or until fragrant. Remove them from the oven, and when a little cool, rub away as much of the brown skin from the nuts as you can.
Toast the sesame seeds in a heavy frying pan over moderate heat, stirring often, for about 4 minutes, or until golden brown and aromatic. Empty the toasted seeds into a bowl. Toast the coriander seeds in a similar manner for about 2-3 minutes. Repeat for the cumin, toasting for about 2 minutes.
Pound the seeds and nuts using a mortar and pestle, or whiz them in a spice or coffee grinder. The mixture should be dry and crumbly, not oily. Combine the crushed nuts and seeds with the salt and pepper.
Serve as a dip with olive oil and crusty bread.

Note: The mixture will keep in a sealed container for many weeks.

Source: Egyptian Dukkah from the great cook Kurma Dasa

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