Egyptian dukkah aka nut and spice mix condiment

Dukkah is a North African aromatic nut and spice blend that has an infinite number of uses. The name literally means ‘to pound’, which is how you combine all the ingredients together in a pestle and mortar. It is traditionally served alongside flat bread which is dipped in olive oil and then into this nutty mix as a hors d’oeuvres or with vegetables as a snack. It also however, an excellent addition to many salads, eggs and even as a pasta topping. I use this interchangeably with za’atar, the other Middle Eastern condiment that has come very much into favour of late. It can be bought commercially, but when it is so easy to make, why bother. As with other spice and herb blends, put in a little more of what you fancy and little less of what you don’t and make it your own by introducing some other untraditional flavours.


What you will need
70g hazelnuts
2 table spoons sunflower seeds
1 tea spoon fennel seeds
1 table spoon cumin seeds
3 table spoons coriander seeds
1½ table spoons sesame seeds
½ tea spoon nigella seeds
1 table spoons chilli flakes (optional)
½ tea spoon sea salt
½ tea spoon ground black pepper
1 tea spoon paprika


Put the seeds and nuts on separate trays and roast them in a preheated oven at 250c for 5-10 minutes until they have browned lightly and begun releasing an aroma and their unctuous oils.

Put them together whilst still warm in a large pestle and mortar with the salt, pepper, paprika and chilli flakes and grind until they form the consistency of a crumble, not too fine. A blender might be used, but again, be careful to maintain texture and crunch.

 

 

You can keep the mix in an air tight jar for up to a month and as I stated before, sprinkle over your cilbir, manti (in place of pine nuts) or even green bean, beetroot and feta salad; in fact on any of my dinner in 10 minute specials!.