AI-generated image
Egyptian dukkah
Hazelnut and sesame spice dip
Dukkah: toasted hazelnut, sesame, coriander and cumin crumble for dipping bread into olive oil
Bread, a saucer of olive oil and a bowl of dukkah make one of the oldest snacks on an Egyptian table, set out at breakfast, with evening tea or for guests who drop by unannounced. Crunchy, nutty and fragrant with coriander and cumin, it is a dry, coarse mixture rather than a paste: you dip the bread in oil first, then into the dukkah so it clings. Families keep a jar of it in the cupboard and sprinkle it over boiled eggs, salads and roast vegetables too. Grinding it too long is the usual mistake; the nuts release their oil and it turns into a sticky butter, so pulse in short bursts and stop while it is still sandy. Chef's tip: toast each ingredient separately, because sesame browns in half the time hazelnuts need.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 2 ⅝ oz hazelnutsblanched or skin-on
- 2 ⅛ oz sesame seeds
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp flaky sea salt
- 1 tsp dried thyme (optional)a Cairo touch some families add
To serve
- 4 tbsp olive oil (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Toast 2 ⅝ oz hazelnuts in a dry frying pan over a medium heat, shaking the pan, until golden and fragrant. If they have skins, rub them in a clean tea towel to remove most of the papery skin.
6 minStep 2: Toast 2 ⅛ oz sesame seeds in the same pan over a medium-low heat, stirring constantly, until light gold. Tip out at once so they don't keep browning.
3 minStep 3: Toast 3 tbsp coriander seeds, 1 tbsp cumin seeds and 1 tsp black peppercorns together until the cumin darkens a shade and smells strong.
2 minStep 4: Let everything cool completely, about 10 minutes. Warm nuts turn oily when crushed.
10 minStep 5: Pulse the hazelnuts in a food processor or crush them in a mortar until the size of coarse breadcrumbs. Add the spices and grind briefly, then add the sesame, 1 tsp flaky sea salt and 1 tsp dried thyme, if using, and pulse two or three times only.
Step 6: Store in an airtight jar for up to a month. Serve in a small bowl beside 4 tbsp olive oil and bread.
Nutrition per serving
- Calories
- 115 kcal
- Protein
- 3 g
- Carbs
- 3 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does egyptian dukkah take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian