№097Condiments
Dukkah Nut Blend
Traditional Egyptian dry condiment of toasted, coarsely crushed hazelnuts, sesame seeds, coriander, and cumin.
Ingredients
What you’ll need
- 1 cup raw hazelnuts (or almonds)
- 1/2 cup sesame seeds
- 1/2 cup coriander seeds
- 3 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp coarse salt
Method
How it comes together
- 1
Toast hazelnuts at 350°F (175°C) for 10 minutes. Rub skins off. Coarsely crush in food processor.
- 2
Toast sesame seeds, coriander, cumin, and peppercorns in a dry pan over medium heat (350°F / 175°C) for 2-3 minutes.
- 3
Coarsely crush spices in a spice grinder (do not grind into a fine powder). Combine with crushed hazelnuts and salt.
Accuracy note
Dukkah is Egyptian, not Moroccan. Nut and spice ratios are household-specific, but coarse texture is defining.
Chef’s note
Serve as a dip with fresh crusty bread and olive oil (dip bread first in oil, then in Dukkah).
Keep exploring
More from Condiments
№091Dried chilies, garlic, and toasted spices pounded into the ember-red base.
Harissa Paste
№092Lemons cured in salt and their own juice until soft, glossy, and intense.
Preserved Lemons
№093Cilantro, parsley, garlic, and cumin — the marinade the coast runs on.
Chermoula Marinade
№094“Top of the shop” — the many-spice blend of sweet, warm, and hot.