Dukkah is a traditional Egyptian condiment made from nuts, seeds and spices. It is commonly served with bread – simply dip the bread into a little dish of good quality olive oil, then into a little bowl of dukkah before eating. Dukkah can also be used in any recipe instead of other spice blends. It makes a tasty crumbing for chicken or fish, or sprinkle onto salad or an egg.
115g (4oz) hazelnuts (or pistachios)
85g (3oz) sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons black pepper, freshly ground
1 teaspoon salt, finely ground
1. Preheat oven to 180°C.
2. Spread the hazelnuts (or pistachios) in a single layer onto a baking tray. Roast for 3-4 minutes. Remove from oven.
3. Rub the nuts to remove the skins (TIP: this is easier when they are warm).
4. Finely chop nuts and place into a mixing bowl.
5. Spread sesame seeds onto a baking tray (or dry frying pan) and toast, stirring occasionally until the sesame seeds are golden all over. Place into nut bowl.
6. Toast coriander seeds in a dry frying pan until aromatic and popping. Finely crush in a mortar and pestle then place into nut bowl.
7. Toast cumin seeds in a dry frying pan until aromatic and popping. Finely crush in a mortar and pestle then place into hazelnut bowl.
8. Add the salt and pepper to the nut/spice bowl and mix well. 
9. Blend for a few seconds if a smoother consistency is desired (not too much).
10. Pour dukkah into airtight containers i.e. glass jars and store at room temperature for up to 1 month.
11. Serve dukkah with extra virgin olive oil and bread.
NUT FREE DUKKAH: use toasted pepitas (pumpkin seeds) and toasted sunflower seeds instead of nuts.
FLAVOUR IDEAS: try adding dried chilli flakes, oregano, thyme, mint or sumac.
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