Egyptian Dukkah Nut and Spice Blend

Name: Egyptian Dukkah Nut and Spice Blend
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: North African
Ingredients: 1 cup raw hazelnuts (or blanched almonds); 6 tbsp white sesame seeds; 4 tbsp coriander seeds; 2 tbsp cumin seeds; 2 tsp black peppercorns; 1 tsp flaky sea salt

A crunchy Egyptian condiment of toasted hazelnuts, sesame seeds, coriander, and cumin, served alongside good olive oil and bread for dipping. Keeps in an airtight jar for up to two weeks.

25 minEasyServes 890 cal/serving

North AfricanSauceStovetopVeganPaleoKetoLow CarbHalal-friendlyDairy-FreeEgg-FreeSoy-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cup raw hazelnuts (or blanched almonds)
6 tbsp white sesame seeds
4 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp black peppercorns
1 tsp flaky sea salt

Instructions

1

Toast 1 cup raw hazelnuts (or blanched almonds) in a dry skillet over medium heat, stirring frequently, for 4 to 5 minutes until golden and fragrant. Transfer to a clean kitchen towel and rub vigorously to remove most of the skins. Let cool completely.
2

In the same skillet over medium heat, toast 4 tbsp coriander seeds and 2 tbsp cumin seeds together, stirring constantly, for 1 to 2 minutes until very fragrant. Transfer to a plate to cool.
3

Add 6 tbsp white sesame seeds to the dry skillet and toast over medium heat for 1 to 2 minutes, swirling the pan, until light golden. Watch carefully - they burn quickly. Transfer to the plate with the spices.
4

Place the cooled hazelnuts in a food processor and pulse 3 to 4 times until roughly chopped but not a paste. Add the toasted spices, 2 tsp black peppercorns, and sesame seeds. Pulse 2 to 3 more times until the mixture is a coarse, crumbly blend. Alternatively, chop by hand and grind spices in a mortar and pestle.
5

Stir in 1 tsp flaky sea salt. Taste and adjust seasoning. Serve by dipping bread into olive oil, then pressing into the dukkah.

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Questions

What is Egyptian Dukkah Nut and Spice Blend?

A crunchy Egyptian condiment of toasted hazelnuts, sesame seeds, coriander, and cumin, served alongside good olive oil and bread for dipping. Keeps in an airtight jar for up to two weeks. This reference files it under North African sauce: made on the stovetop, rated easy and about 25 minutes start to finish.

What should Egyptian Dukkah Nut and Spice Blend look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until light golden.

Why cook the spices first in Egyptian Dukkah Nut and Spice Blend?

Step 2 reads: "In the same skillet over medium heat, toast 4 tbsp coriander seeds and 2 tbsp cumin seeds together, stirring constantly, for 1 to 2 minutes until very fragrant." Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What equipment do I need for Egyptian Dukkah Nut and Spice Blend?

Beyond a knife and a board, the method uses a food processor (step 4) and a mortar and pestle (step 4). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Does Egyptian Dukkah Nut and Spice Blend contain sesame?

Yes: 6 tbsp white sesame seeds. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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