Egyptian Dukkah with Nuts and Sesame
Discover Dukkah, the Egyptian dry dip that's a game-changer! It's not a sauce or a paste, but a crunchy explosion of flavors that wakes up your appetizers. Picture toasted hazelnuts, golden sesame, and spices like coriander and cumin, all coarsely crushed. Traditionally, you dip fresh bread into olive oil, then into Dukkah—pure bliss. Each bite is a journey through Cairo's alleys. Simple to make, this no-cook dip is perfect for a convivial gathering. You'll love it on crunchy veggies or fresh cheese!
Ingredients
- hazelnuts100 g
- sesame seeds50 g
- coriander seeds2 tablespoons
- cumin seeds1 tablespoon
- salt1/2 teaspoon
- black pepper1/4 teaspoon
Nutrition
Instructions
- 1
Toast the hazelnuts in a pan over medium heat for 3 minutes until lightly golden. Let cool.
- 2
In the same pan, toast the sesame seeds for 1 minute, stirring. Set aside.
- 3
Dry-toast the coriander and cumin seeds for 2 minutes until fragrant.
- 4
In a mortar or food processor, roughly crush the cooled hazelnuts. Add the sesame seeds, toasted spices, salt, and pepper.
- 5
Pulse a few times until you get a coarse, even powder. Do not overprocess into a fine powder.
- 6
Transfer to a bowl and serve with flatbread and olive oil for dipping.
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