Egyptian Dukkah with Nuts and Spices (Crunchy Dipping Blend)
Dive into the heart of Egypt with this dukkah recipe, a nut and spice blend emblematic of the country. Traditionally served at celebrations and family meals, it embodies conviviality and the richness of Mediterranean flavors. Toasted hazelnuts meet golden sesame, coriander, and cumin, creating a crunchy texture and an intoxicating aroma. You'll love dipping your soft bread in olive oil and then in this fragrant mixture: a simple but unforgettable taste journey. It's an explosion of earthy and slightly citrusy flavors that awakens the palate. Making this condiment at home is bringing a bit of the Egyptian soul into your kitchen and amazing your guests with an authentic touch. Easy and quick, this recipe will quickly become a staple of your appetizers.
Ingredients
- hazelnuts150 g
- sesame seeds4 tablespoons
- coriander seeds2 tablespoons
- cumin seeds1 tablespoon
- black peppercorns1 teaspoon
- salt1/2 teaspoon
- extra virgin olive oil3 tablespoons
- pita bread4 pieces
Instructions
- 1
Toast the hazelnuts in a dry pan over medium heat for 5 minutes, stirring often, until golden and fragrant. Let cool.
- 2
In the same pan, toast the sesame seeds for 2 minutes, then the coriander and cumin seeds for 3 minutes until aromatic. Let cool.
- 3
Place the toasted ingredients with black pepper and salt in a mortar or food processor. Crush coarsely to obtain a granular and crunchy texture.
- 4
Heat the olive oil and brush the pita breads on both sides. Grill them in the oven or in a pan until crispy.
- 5
Serve the dukkah in a bowl with plates of hot pita bread and extra olive oil for dipping.
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