Hazelnut Dukkah

Dukkah 2

Thanks to Google, I’ve learned that dukkah is a crumbly Egyptian spice mix prepared from nuts and seeds. It’s traditionally served with fare like bread and vegetables, or it can be used as a spice rub.

My version is likely an abomination to the real dukkah-makers, but I thought it was delicious. Warm, nutty and savory with a hint of spicy heat. I’m typically far too lazy to toast spices, but I really thought that toasting them made this dish sing – which is why I’m recommending it to you, too.

I made my dukkah a little less crumbly and more like a paté, since that’s how it was served at The Parker and I really liked the consistency. Feel free to experiment with what you like.

Have you ever heard of dukkah? What’s your favourite way to use it?

Hazelnut Dukkah
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less

1 cup hazelnuts
1/2 tsp cumin seeds
1/2 tsp coriander seeds
pinch of cayenne
2 tbsp olive oil
2 tbsp water
1/4 tsp salt

In a small pan, dry roast the hazelnuts over medium heat for about 4-5 minutes, until they are lightly browned and starting to crackle.

Pour the hazelnuts into a bowl to cool, then add the cumin and coriander seeds to the pan. Dry roast them briefly – you shouldn’t need more than 30 seconds to a minute for them to get browned and start crackling.

Add the hazelnuts, seeds, cayenne, olive oil, water and salt to a food processor and blend until the mixture begins to stick together. Taste, and adjust seasonings as needed.

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