Dukkah
An Egyptian Condiment of toasted nuts, seeds, herbs, and spices.
Ingredients
- ½ cup hazelnuts
- ¼ cup sesame seeds
- 2 tblsp coriander seeds
- 2 tblsp cumin seeds
- 1 teas fennel seeds
- 1 teas black peppercorns
- 1 teas dried thyme
- 1 teas salt
Instructions
- Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned. Remove from heat and let cool. Rub off as much of the skins as possible.
- In the same skillet, toast the sesame seeds until golden. Set aside to cool.
- Toast the coriander, cumin, and fennel seeds until fragrant. Allow to cool.
- In a food processor or mortar and pestle, coarsely grind the cooled hazelnuts.
- Add the toasted sesame seeds, coriander, cumin, fennel, black peppercorns, dried thyme, and salt. Pulse or grind until the mixture resembles coarse breadcrumbs. Be careful not to over-process, as you want to maintain some texture.
- Store in an airtight container at room temperature for up to a month.
Notes
This dukkah mixture incorporates several anti-inflammatory spices, such as coriander and fennel seeds. These ingredients not only add flavor but also provide health benefits. For example, coriander has been shown to have anti-inflammatory effects and may help reduce symptoms of arthritis, while fennel seeds contain polyphenol antioxidants that can help reduce the risk of chronic diseases.
To use dukkah, you can sprinkle it over salads, roasted vegetables, or use it as a crust for fish or chicken. It's also delicious when mixed with olive oil and used as a dip for bread.